Smokey Beans, Polenta Chips and Fried Egg

Smokey Beans Polenta chips and Fried EggRecipe: Smokey Beans, Polenta Chips and Fried Egg


A decadent breakfast or satisfying vegetarian dinner. This recipe of Smokey Beans, Polenta Chips and Fried Egg is worth the effort and time to create. 


*Notes: Polenta chips will need to be made up to 2 hours in advance so they have time to set. For easiest method make the night before and refrigerate until use. Most satisfying as a decadent weekend breakfast or brunch. A baking tray with dimensions of approx 8 x 10 inches is needed to set polenta.


**Wine pairing: Light crisp gold beer. Red wine: Beaujolais 


Smokey Beans, Polenta Chips and Fried Egg

Serves 2


2 servings of Smokey Beans – Recipe here
2 eggs

Polenta Chips:
2 litres of vegetable stock
500g instant polenta
1/4 cup grated parmesan cheese
1/2 cup grated chedder
Cracked black pepper
Oil for coating



  1. Heat the vegetable stock in a medium saucepan and bring to the boil. Slowly add polenta, stirring with a whisk to blend and avoid lumps. Stir until the sauce thickens – anywhere from 2 – 4 minutes. Remove from heat, stir in cheeses and season with salt and pepper as desired.
  2. Pour into a greased and paper lined tin approx 8 x 10 inches. Shake gently to flatten. Cool and then cover and place in the fridge for a minimum of 2 hours.
  3. Preheat oven to 200C (180C fan forced). When Polenta is firm and fully set, gently tip tray upside down and lay polenta out on a chopping board or clean surface. Cut polenta into ‘thick cut chip’ shapes.
  4. Brush with oil and bake on a paper lined baking tray for 25 minutes, turning chips halfway so both sides crisp up.
  5. To prepare the final dish: Gently heat beans in a saucepan.
  6. Fry eggs in oil.
  7. Plate up: Divide beans between two plates. Tops with crispy polenta chips and a fried egg. Season with salt and pepper.
  8. Serve!



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