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You really can't beat creamy polenta with a fried egg on top--unless you add some roasted veggies, as we've done in this hearty and healthy meal in a bowl. Serve these bowls for a satisfying brunch, lunch or dinner that comes together in just 30 minutes. Feel free to swap (or add) in other veggies, such as broccoli, to customize your bowls according to what's in season or what you have on hand. Source: EatingWell.com, April 2019

Robin Bashinsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil. Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat. Roast until lightly browned, about 12 minutes.

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  • Add asparagus, mushrooms, vinegar, thyme, pepper, 1/4 teaspoon salt and 1 tablespoon oil to the pan with the shallots. Stir to coat. Roast until the vegetables are just tender, about 8 minutes.

  • Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat. Whisk in polenta; reduce heat to medium-low, and cook, whisking often, until thickened, 4 to 5 minutes. Remove from heat; stir in Parmesan.

  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs, 1 at a time; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.

  • Spoon the polenta into 4 shallow bowls; top with the vegetables and eggs and sprinkle with the remaining 1/4 teaspoon salt.

Nutrition Facts

453 calories; 22.2 g total fat; 6.9 g saturated fat; 207 mg cholesterol; 674 mg sodium. 755 mg potassium; 44.2 g carbohydrates; 4.7 g fiber; 11 g sugar; 20 g protein; 1514 IU vitamin a iu; 8 mg vitamin c; 135 mcg folate; 290 mg calcium; 2 mg iron; 42 mg magnesium;

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