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Polenta Bowls with Roasted Vegetables & Fried Eggs
“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.”
6 large shallots, halved lengthwise
3 tablespoons olive oil, divided
1 pound thick asparagus spears, trimmed and cut into 2-inch pieces
6 ounces cremini mushrooms, halved lengthwise
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
½ teaspoon ground pepper
½ teaspoon salt, divided
2 cups whole milk
2 cups unsalted chicken stock
¾ cup instant polenta
½ cup grated Parmesan cheese
4 large eggs
1Preheat oven to 425°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.
2Add asparagus, mushrooms, vinegar, thyme, pepper, ¼ 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.
3Meanwhile, 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.
4Heat 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.
5Spoon the polenta into 4 shallow bowls; top with the vegetables and eggs and sprinkle with the remaining ¼ teaspoon salt.