Here’s a most satisfying summer breakfast that has the smoothness of polenta, the smoky-toasty flavor of charred vegetables and chipotle powder, and the richness of cooked eggs. If you don’t have fresh corn and peppers, use chopped vegetables of your choice and cook them until charred in spots.
- ears of corn
- coarsely ground cornmeal
- avocado oil, coconut oil, or your favorite high-heat oil
- Padron, shishito, banana, or other thin-walled peppers or chiles, coarsely chopped
- kosher salt
- chipotle chile powder
- freshly ground black pepper
- hot sauce
- Microwave unhusked ears of corn or steam husked ears of corn until barely cooked, 2 to 3 minutes. Transfer to a large cutting board, let cool, and cut kernels off the cobs.
- Cook cornmeal into soft polenta in the microwave or on the stovetop according to package instructions. Keep warm.
- Meanwhile, warm oil in a large pan over medium-high heat. Add peppers and cook, without stirring, for a minute or two. Add corn, sprinkle with salt, and cook, stirring only occasionally, until char spots appear on the vegetables. Stir in chile powder, cover, turn off heat, and let sit.
- Cook eggs your favorite way.
- Scoop polenta into individual bowls, top with the charred vegetables, and an egg or two. Season to taste with salt and pepper and serve with hot sauce on the side.