Breakfast Chorizo Egg Polenta Pancakes

Name: Breakfast Chorizo Egg Polenta Pancakes with Spinach and Spicy Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 8 ounce Polenta; 1 tablespoon Tuscan Heat Spice; 1 can Diced Tomatoes; 5 ounce Spinach; unit Salt; 1 unit Fresh Pork Chorizo; unit Pepper; 2 teaspoon Vegetable Oil; 2 unit Eggs

with Spinach and Spicy Tomato Sauce

Recipe Development TeamPublished on March 10, 2017

3.9

(1.2K customers rated)

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Polenta is probably something you’d expect to eat at a sophisticated Italian restaurant. But for breakfast? Trust us, it works. Making it into cakes with a delightfully crispy outside is surprisingly uncomplicated: if you can cook in a pan, you can cook these. Their creaminess is the perfect counterpart to smoky chorizo, a gently spiced tomato sauce, and savory spinach.

Tags:

Gluten-free

•Spicy

Allergens:

Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

8 ounce

Polenta

1 tablespoon

Tuscan Heat Spice

1 can

Diced Tomatoes

5 ounce

Spinach

1 unit

Fresh Pork Chorizo

2 unit

Eggs

(Contains: Eggs)

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)2008 kJ

Calories480 kcal

Fat27 g

Saturated Fat10 g

Carbohydrate36 g

Sugar9 g

Dietary Fiber6 g

Protein21 g

Cholesterol235 mg

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

Preheat oven to 350 degrees. Slice chorizo into rounds. Add to a large pan over medium-high heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much oil in pan as possible.

Wash and dry all produce. While chorizo cooks, halve, peel, and slice onion into thin slices. Slice polenta into ⅓-inch-thick rounds.

Add polenta in a single layer and cook until browned and crispy, 3-5 minutes per side. (TIP: Add a drizzle of oil if pan seems dry.) Transfer to a baking sheet. Place in oven to keep warm.

Heat another drizzle of oil in same pan over medium-high heat. Add onion and 1 tsp Tuscan heat spice (we sent more). Cook, tossing, until onion is softened, 3-5 minutes. Stir in tomatoes and bring to a boil. Lower heat and reduce to a simmer. Season to taste with salt, pepper, and additional Tuscan heat spice (to taste—it’s spicy)

Add spinach to pan and stir to combine. Continue simmering until spinach is wilted, 2-3 minutes. Set aside a few rounds of chorizo for garnish, then stir remaining rounds into pan. Season with salt and pepper. Simmer until liquid is mostly evaporated, 2-3 minutes more.

Heat a drizzle of oil in another large pan over medium-high heat. Crack eggs into pan and cook sunny side up to desired doneness, 2-4 minutes. Divide polenta between plates. Top with sauce and spinach mixture. Place an egg on top of each, then garnish with reserved chorizo.