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    Salted Plains » Recipes » Breakfast & Brunch

    Huevos Rancheros Polenta Bowls (Gluten-Free)

    Published: Mar 3, 2016 · Modified: Mar 17, 2020 by Tessa · This post may contain affiliate links · 19 Comments

    Jump to Recipe Print Recipe

    Hearty and satisfying, this gluten-free Huevos Rancheros Polenta Bowl recipe is a delicious take on a breakfast favorite. 

    Huevos Rancheros Polenta Bowl (gluten-free) | saltedplains.com

    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.

    Huevos Rancheros Polenta Bowls (gluten-free) | saltedplains.comWhen 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 have 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.

    (Finely ground corn meal makes delicious corn flour pancakes!)

    Huevos Rancheros Polenta Bowls (gluten-free) | saltedplains.comMake a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!

    Huevos Rancheros Polenta Bowls (Gluten-Free)

    Hearty and satisfying, this gluten-free Huevos Rancheros Polenta Bowl recipe is a delicious take on a breakfast favorite. 
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes
    Servings: 2 servings
    Calories: 833kcal
    Author: Tessa

    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
    • ¼ teaspoon ground cumin
    • ¼ chili powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ⅛ teaspoon cayenne pepper
    • juice of half a lime
    • salt and pepper to taste

    For Assembly:

    • 2 to 4 large eggs fried
    • handful of cilantro chopped
    • 1 to 2 avocados sliced
    • ½ cup crumbled feta
    • salsa or hot sauce

    Instructions

    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.
    • 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.

    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.

    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.

    Notes

    This recipe makes enough for 4 small to medium breakfast bowls or two large bowls. To make this dairy-free, simply omit the feta cheese.

    Nutrition

    Calories: 833kcal | Carbohydrates: 105g | Protein: 32g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1686mg | Potassium: 1160mg | Fiber: 19g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 14mg | Calcium: 281mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Huevos Rancheros Polenta Bowl (gluten-free) | saltedplains.com
    « Pistachio Olive Oil Cake with Honeyed Kumquats
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    Reader Interactions

    Comments

    1. Victor palacios

      October 24, 2019 at 3:15 am

      5 stars
      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

      Reply
    2. aida mollenkamp

      March 30, 2016 at 8:46 am

      Truth is, anything huevos rancheros-esque and I'm there. And I love a good polenta bowl!

      Reply
      • Tessa

        March 31, 2016 at 8:23 am

        I hear you. I am the same! So good.

        Reply
    3. genevieve @ gratitude & greens

      March 07, 2016 at 12:31 pm

      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

      Reply
      • Tessa

        March 07, 2016 at 12:58 pm

        The food is insane. In a good way. :) You would love it.

        Thank you so much, Genevieve - have a great week! xo.

        Reply
    4. Allie | In This Kitchen

      March 06, 2016 at 10:34 am

      I love the food styling here, just absolutely perfect colors and of course huevos rancheros are just awesome!

      Reply
      • Tessa

        March 07, 2016 at 12:54 pm

        Thank you, Allie!! I could pretty much have this for every meal. ;)

        Reply
    5. Traci | Vanilla And Bean

      March 04, 2016 at 10:34 am

      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!

      Reply
      • Tessa

        March 04, 2016 at 4:00 pm

        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.

        Reply
    6. Amanda Paa

      March 04, 2016 at 9:17 am

      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.

      Reply
      • Tessa

        March 04, 2016 at 3:50 pm

        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

        Reply
    7. rebecca | DisplacedHousewife

      March 04, 2016 at 8:53 am

      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

      Reply
      • Tessa

        March 04, 2016 at 3:46 pm

        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

        Reply
    8. Kelsey @ Appeasing a Food Geek

      March 04, 2016 at 7:03 am

      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

      Reply
      • Tessa

        March 04, 2016 at 3:44 pm

        Hahaha, I won't judge. ;) It's so easy! Thanks, Kelsey! xo

        Reply
    9. Amy Chatwin

      March 03, 2016 at 8:52 pm

      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 :)

      Reply
      • Tessa

        March 04, 2016 at 6:18 am

        Thank you, Amy! I love breakfast for dinner situations! :) Have a great weekend!

        Reply
    10. Mary Ann | The Beach House Kitchen

      March 03, 2016 at 5:37 pm

      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!

      Reply
      • Tessa

        March 04, 2016 at 6:17 am

        Thanks, Mary Ann! The real deal is so good but can feel heavy - this version lightens things up a bit! :) Have a wonderful weekend!

        Reply

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