Polenta Huevos Rancheros with Asparagus

This twist on the traditional Mexican dish uses Marcella Hazen's genius method for no-stir polenta.

📝 Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 cup polenta ((not quick-cooking))
• 1 teaspoon dried oregano
• 1 jalapeno chili (seeded and minced (I use gloves for this))
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 pound asparagus (cut in 2-inch pieces)
• 2 cups cooked pinto beans or 1 15-ounce can pinto beans (rinsed and drained)
• 2 cups cherry or grape tomatoes (halved)
• 1 large avocado (peeled, seed removed, and cut into bit sized chunks)
• fresh corn kernels (cut from one ear of corn)
• 2 tablespoons olive oil
• 4 large eggs
• 4 ounces queso fresco (crumbled)
• 12 or more fresh cilantro sprigs for garnish

👨‍🍳 Instructions

1. 1--- To prepare the polenta: ---
2. 2Bring water to boil in a 2-quart heavy pot over medium-high heat. Add salt. Now add the polenta in a thin stream, whisking constantly to avoid lumps.
3. 3Continue to whisk 2 minutes. Whisk in oregano and jalepeno. Reduce heat to low and cover; simmer polenta 10 minutes, then stir vigorously for 1 minute. Replace cover and repeat for a total of 45 minutes.
4. 4--- During the last 15 minutes or so of cooking the polenta, cook the asparagus. ---
5. 5Heat a skillet over medium heat until hot. Add olive oil and garlic, stir until garlic is fragrant, about 15 seconds.
6. 6Add asparagus; cook and stir until crisp tender, 3 to 5 minutes. Remove from skillet and set aside.
7. 7--- When the polenta has just 5 minutes left to cook: ---
8. 8Wipe out the skillet that you used to cook the asparagus.
9. 9Heat skillet over medium heat until hot.
10. 10Crack eggs into skillet, keeping some space between them if possible.
11. 11Fry eggs until whites are set and yolk has begun to cook but is still runny in the center for sunnyside up eggs. Or flip the eggs if you prefer a less runny yolk.
12. 12--- Assemble the plates: ---
13. 13Divide polenta evenly among four plates, spreading it into a thin circle with the back of a spoon.
14. 14Divide evenly and sprinkle over polenta: asparagus, beans, tomatoes, avocado and corn kernels.
15. 15Top each plate with a fried egg.
16. 16Sprinkle queso fresco over the top of each plate and garnish with sprigs of fresh cilantro. Serve immediately.