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+ servings

Huevos Rancheros Polenta Bowls (Gluten-Free)

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.
Course Breakfast, Main Course
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2 -4
Author Tessa Fisher


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


  • 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.