1. -1/2 cup of warm, cooked Cheesy Polenta

  2. -1 Egg, cooked to taste

  3. -2 Crispy potato halves, reheated

  4. -3 slices fresh tomato, quartered

  5. -1 - 2 slices avocado

  6. -2 -3 slivers of red onion

  7. -Greek Yogurt, to taste

  8. -Fresh Cilantro - optional, as garnish


Spoon Cheesy Polenta on to the plate.  Place halved potatoes alongside.  Top polenta with egg.  Place tomato, avocado and red onion around the potatoes and/or polenta.  Place a spoonful of Greek Yogurt on the plate and sprinkle with finely chopped cilantro!  ENJOY!!


  1. -Canola oil, enough to cover bottom of a small to medium-size skillet

  2. -Cooked & completely cooled Cheesy Polenta, cut into small circles

  3. -2 Crispy potato halves

  4. -Shredded Chicken Thighs

  5. -1 Egg, cooked to taste

  6. -3 slices fresh tomato, quartered

  7. -1 - 2 slices avocado

  8. -2 -3 slivers of red onion

  9. -Greek Yogurt, to taste

  10. -Leafy Greens (lettuce), Fresh Cilantro, Red Onion, diced - as garnish


Heat oil in a skillet to 350 - 400 degrees (test temperature using an infrared thermometer).  Carefully place polenta rounds into the hot oil.  Fry for 90 seconds to 2 minutes per side.  Flip the rounds carefully and fry for another minute.  Place fried rounds on to a paper towel lined plate to drain and cool.  Then, place potato halves and shredded chicken into the hot oil to crisp up and reheat.  Place a couple lettuce leaves on a plate and arrange tomato slices, avocado and red onion alongside.  To the plate, add crisped potato halves and crispy polenta cakes.  Then add crispy shredded chicken.  Top it all off with an egg.  Spoon a little Greek Yogurt on the plate and sprinkle with finely chopped cilantro and more finely diced red onion!

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