Polenta Rounds with Fried Eggs and Avocado Bean Salsa is the perfect quick and easy meal. You can enjoy this healthy and satisfying recipe for breakfast, lunch or dinner!
Easy Vegetarian Meal
Meet my new favorite quick and easy meal, Polenta Rounds with Fried Eggs and Avocado Bean Salsa. This recipe comes from Lindsay’s cookbook, Healthyish, and I am obsessed! I have been making this recipe at least once a week since I got Lindsay’s fabulous cookbook. It is my new healthy go to for breakfast, lunch, or dinner. It is good anytime of the day and it’s vegetarian and gluten-free!
Quick and Easy Healthy Recipe
I love this recipe because it is so simple and so satisfying. It hits the spot every single time and it’s healthy. Eating healthy doesn’t have to take a ton of time or be crazy expensive. This is a super easy meal that is very budget friendly. I always have the ingredients for this recipe on hand, which makes it a great go to for crazy mornings, lazy lunches, or busy weeknight dinners.
So what is polenta? Polenta is made from ground cornmeal and is similar to grits, but usually a little coarser. Polenta usually gets cooked on the stove with milk, heavy cream and/or butter. I love soft, creamy polenta, especially with vegetables or marinara sauce, but I love this recipe because it uses precooked polenta that you can buy in a tube at the grocery store. I know polenta in a tube sounds a little scary, but I promise it is SO delicious. Buying precooked polenta will save you a ton of time and it is so good when it gets golden brown and crispy. Look for polenta logs right next to uncooked polenta or in the Italian section of your grocery store. I like to keep a tube of polenta in our pantry at all times!
A few tips for making this easy polenta recipe:
- First, make the avocado bean salsa. I use black beans because our boys love black beans, but you can use pinto beans too, Lindsay uses pinto beans in the book.
- Make sure you choose a ripe avocado for the salsa.
- The salsa has pickled red onions and they add a ton of flavor, don’t skip them! I like to keep pickled red onions in the fridge at all times so I am ready to make this recipe whenever I am hungry. Plus, we love using pickled red onions with tacos, falafel, sandwiches, etc. They are always good to have on hand.
- Make the salsa first so the flavors can meld together while you make the polenta and eggs.
- Slice the polenta into 3/4-inch rounds.
- Cook the polenta rounds in olive oil until golden brown and crispy. If you don’t have a large skillet, you can cook them in batches. They only take about 3-5 minutes, per side, to cook.
- You can cook the eggs in the same skillet so there are less dishes to do! Make sure there is enough oil in the pan and then add the eggs to the skillet. Cover and cook until the edges are crispy and the yolk and whites are set.
- Top the crispy polenta rounds with the eggs and serve with the avocado bean salsa.
- You can reheat the polenta rounds in the microwave, skillet, or air fryer.
Simple meals are sometimes the BEST meals! I have a feeling you will LOVE this one. Polenta Rounds with Fried Eggs and Avocado Bean Salsa is an anytime winner!
And make sure you check out Healthyish for LOTS of simple, good-for-you recipes! It’s a fantastic cookbook!
If you like this recipe, you might also like:
- Baked Polenta Pie
- Creamy Polenta with Roasted Mushrooms
- Grilled Polenta Rounds
- Black Bean Skillet Dinner
- Baked Eggs
Polenta Rounds with Fried Eggs and Avocado Bean Salsa
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 30 minutes
- 1/4 cup chopped red onion
- 3 tablespoons red wine vinegar divided
- 1/2 kosher teaspoon salt
- 1 can black beans rinsed and drained (can use pinto beans)
- 1 ripe avocado chopped
- 1/4 cup fresh cilantro leaves plus more for serving
- 2 tablespoons olive oil plus more if needed
- 8 3/4-inch-thick slices cooked polenta rounds
- 4 large eggs
- Kosher salt and black pepper to taste
First, make the pickled red onions. Put the onions in a small bowl and pour 2 tablespoons of the vinegar and salt over the top. Stir until the onions are well coated. Let the onions sit in the vinegar, stirring frequently. They need to sit for at least 15 minutes.
Toss the beans, avocado, cilantro, onions, 1 tablespoon of the oil, remaining tablespoon of vinegar, and salt and pepper, to taste in a small bowl. Set aside while you cook the polenta.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3-5 minutes per side. You can do this in two batches if you don't have a large enough skillet. Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.
There should be enough oil left in the skillet you cooked the polenta in, but if there is not, add a little more. Add the eggs to the skillet, cover, and cook until the edges are crispy and the yolk and whites are set, 2 to 3 minutes. Season with salt and pepper to taste.
Top the polenta with the eggs and avocado bean salsa. Sprinkle with a little salt and pepper and more cilantro leaves. Serve immediately.