Hearty and satisfying, this gluten-free Huevos Rancheros Polenta Bowl recipe is a delicious take on a breakfast favorite.
My first introduction to huevos rancheros was in college. As I’ve mentioned here before, my intro to all things brunch—sweet, savory, light, and decadent—was also in college. I was in New Orleans to study music, but when I look back to that time, I learned much about the joy food could bring from preparation to meal time and how intricately it was woven into the culture there.
That first huevos rancheros blew my mind. Being from the Midwest, it wasn’t a dish that graced many breakfast menus (at least that I had seen), and it quickly became one of my favorites.
When I went gluten-free, many of my favorite restaurant brunch items became obsolete. Biscuits and gravy. French toast. Cinnamon rolls. Thankfully, and much to my delight, huevos rancheros has remained a go-to.
To mix things up a bit, I’ve lost the corn tortillas and nestled the ingredients atop warm and hearty polenta. Seasoned black beans, a little feta, and some delicious slices of avocado accompany an egg, or two, for a filling, good-for-you breakfast. Or lunch. Or dinner.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Huevos Rancheros Polenta Bowls (Gluten-Free)
Ingredients
For Polenta
- 1 cup yellow cornmeal or polenta
- 4 cups water
- 1 teaspoon salt
For Beans
- 1 can black beans rinsed and drained
- 2 teaspoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- juice of half a lime
- salt and pepper to taste
- For Assembly:
- 2 to 4 eggs fried
- handful of cilantro chopped
- 1 to 2 avocados sliced
- 1/2 cup crumbled feta
- salsa or hot sauce
Instructions
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For Polenta: Bring water to a boil in a saucepan over medium-high heat. Add salt. Once water is at a boil, add cornmeal in a slow stream, whisking constantly.
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Continue to whisk cornmeal until mixture starts to thicken and doesn't immediately settle to bottom. Turn heat to low, place a lid on saucepan and allow to simmer for 30 minutes. Stir about every 10 minutes or so, being sure to scrape sides down. Polenta is done when it has reached a porridge-like consistency.
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For Beans: While polenta is cooking, heat olive oil in a small saucepan over medium heat. Once oil is warmed add black beans, spices, and lime juice. Stir to combine, reduce heat, and cook until warm.
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For Assembly: Fry up your eggs as you like. Divide polenta amongst bowls. Do the same with black beans, avocado slices, and feta. Top with eggs and add salsa or hot sauce as you please. Sprinkle with cilantro and season with salt and pepper as desired.
They look so delicious and hearty Tessa! I’ve never tried huevos rancheros, so I definitely need to give these a try because they look fabulous! Thanks for sharing!
Thanks, Mary Ann! The real deal is so good but can feel heavy – this version lightens things up a bit! :) Have a wonderful weekend!
Oh Tessa! These huevos rancheros bowls are EVERYTHING! I cannot wait to try them for a hearty breakfast for dinner situation! What a delightful dish :)
Thank you, Amy! I love breakfast for dinner situations! :) Have a great weekend!
This looks amazing! I loooove Huevos Rancheros! Although I must confess…I’ve never made polenta. Gasp! I know. Don’t take my food-lover card away. I think this could definitely be the recipe that changes that though. xoxo
Hahaha, I won’t judge. ;) It’s so easy! Thanks, Kelsey! xo
YUM!! This looks so hearty and delicious…I love savory stuff for breakfast and I love that you used polenta (it’s kinda under used, don’t you think?). Happy weekend Tessa! xo
Thanks, Rebecca!! It certainly fills you up without having to feel, ugh. ;) I do love a savory breakfast as well (my husband wishes there were more of those in our future!). Yes, so many uses for polenta! Have a great weekend! xo
i’d love to hear more about your music background tessa. something that i am so not good at, but really appreciate.
i think all huevos should be on polenta — the eggs, the beans, such a perfect match. and easier to eat! happy weekend, xo.
Aw, thanks girl. I currently play in an orchestra in town! Try to keep up with it as much as possible these days. :)
I agree, huevos + polenta is so good. Happy weekend, my friend! xo
Fabulous mix up, Tessa. I just discovered how sublime a poached egg is with polenta. I’ll take that any day! Huevos rancheros has been a long time favorite of mine. Growing up in Texas, it was something that was seen frequently in restaurants, although it wasn’t something my Ma ever prepared at home (I don’t know why?). But nevertheless, it is such a delicious dish. I can see why you love it so much!
Thanks, Traci! Ohh, yes, poached egg with polenta…so good. Isn’t it funny that there are meals you grow up eating only at restaurants? I can think of a few off the top of my head that I only ever had out! Have a good weekend!! xo.
I love the food styling here, just absolutely perfect colors and of course huevos rancheros are just awesome!
Thank you, Allie!! I could pretty much have this for every meal. ;)
I want to visit New Orleans so bad!! I’ve heard such incredible things about the food there, although I imagine it’s probably not very veggie friendly. I love that you did a huevos rancheros with polenta instead of tortillas- so creative and fun! xo
The food is insane. In a good way. :) You would love it.
Thank you so much, Genevieve – have a great week! xo.
Truth is, anything huevos rancheros-esque and I’m there. And I love a good polenta bowl!
I hear you. I am the same! So good.
I am a 78 year old Latino and with your polenta huevos ranchero recipe learned a whole new approach to a meal I have traditionally had with tortillas and and beans however the polenta and black beans are a delicious new variation..thanks much as gracias