Eggs with polenta and spicy black beans

Total Time
40 min
5 min
35 min
This economical meal comes together in a flash, and is long on fiesty, Latin American flavors, making it a festive weeknight dinner option, or the perfect breakfast pick-me-up to start your day off right. Polenta slices replace bread or tortillas as the partner to cheesy, spicy, sunny side up eggs. Corn-based polenta's porous texture makes it the perfect base for slathering the chili-spiked, saucy black beans, not to mention that the vivid golden rounds look bright and pretty on the plate. If you're pressed for time, slice the polenta rounds thinner than the recommended 1/2 inch, and sear them in a preheated hot skillet sprayed with oil, cooking them for a couple of minutes per side. Once golden brown, reserve the polenta rounds in a skillet over low heat, flipping as necessary, while you prepare the beans and eggs.


Fat free ready-to-eat polenta (in tube)

16 oz, cut into 12 (1/2-inch) slices

Canned black beans

15½ oz

Fat free salsa

1 cup(s)

Chili powder

½ tsp

Canola oil

2 tsp


6 large egg(s)

Reduced-fat shredded Monterey Jack cheese

cup(s), pepper jack variety


¼ cup(s), chopped

Cooking spray

3 spray(s)


  1. Preheat oven to 425°F. Spray baking sheet with nonstick spray.
  2. Arrange polenta slices in single layer on prepared baking sheet. Spray polenta lightly with nonstick spray. Bake until hot, about 20 minutes.
  3. Meanwhile, combine beans, salsa, and chili powder in small saucepan and bring to boil. Reduce heat and simmer, covered, about 10 minutes.
  4. Heat oil in large nonstick over medium heat. Crack eggs into skillet and cook until yolks just begin to set, 2–3 minutes. Remove skillet from heat and sprinkle eggs with pepper Jack. Cover skillet and let stand until cheese melts, about 2 minutes.
  5. Place 2 polenta slices on each of 6 plates. Spoon bean mixture evenly over polenta and top each with 1 egg. Sprinkle with cilantro and serve at once.
  6. Serving size: 2 slices polenta, ⅓ cup bean mixture, and 1 egg