Hatch Green Chile Polenta and Baked Eggs

1 cup cornmeal
4 cups chicken stock
1 tsp. salt
6 slices bacon
1/2 cup Santa Fe Seasons Flame Roasted Green Chile
1/2 cup sharp cheddar cheese, shredded
4 eggs
salt and pepper to taste
avocado, sliced
green onion, chopped
cilantro, chopped

Add stock to a medium saucepan with salt. Add cornmeal and stir vigorously to combine
Bring to a boil and reduce heat to a simmer and cover. Simmer 25-30 minutes, stirring occasionally. Add green chile and cheese when done, stir to combine
Cook bacon until crisp, drain onto paper towels and dice, set aside
Add bacon to the polenta and stir to combine
Divide polenta among 4 large ovenproof ramekins and crack an egg into each one
Bake at 400F 12-15 minutes, until eggs are set
Serve warm

Click here for Santa Fe Seasons Flame Roasted Green Chile