Gluten Free Polenta Rancheros
From twilightrose 14 years ago
- 15 minutes to make
- Serves 2
This is adapted from something my father used to cook when I was young, he called it Huevos Rancheros. Only he made it with over easy eggs on top. The Polenta is a nice break from the everyday egg.
Ingredients
- 1 pkg.San Gennaro Sundried tomato and garlic polenta "chub"or, if you have homemade leftovers.....feel free to use them shopping list
- 1 can Red Kidney Beans- rinsed and drained shopping list
- herbed Goat Cheese- to Garnish shopping list
- approx. 2 tsp. Safflower oil- spray shopping list
- 1/2 onion shopping list
- 2 cloves garlic, minced shopping list
- 2 tsp. Cholula hot sauce, or your favorite salsa (or both!) shopping list
- 3Tbs. water shopping list
- 1 tsp. cumin shopping list
- 1 tsp. salt- or more to taste shopping list
- fresh ground black pepper to taste shopping list
How to make it
- Heat skillet to med high, spray with safflower oil
- Slice polenta into 3/4 inch thick discs and fry until golden on each side
- In another pan, saute chopped onions over med-high heat until caramelized, when almost done, add garlic and cook about a minute longer.
- Add your Red Beans, Cholula, Salsa, water and stir. Cook until mixture thickens.
- Season with salt and pepper
- Assemble four or five polenta wedges in the center of your plate, add some beans, and finish with the herbed cheese.
- If you'd like, you can throw a couple fried eggs on top.
- Enjoy!
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