Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Grain Bowl Recipes Polenta Bowls with Roasted Vegetables & Fried Eggs 4.0 (2) 1 Review 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. By Robin Bashinsky Updated on June 26, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Gluten-Free Healthy Aging Healthy Pregnancy High Calcium High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 453 Calories 22g Fat 44g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3/4 cup polenta, 1 cup vegetables & 1 egg Calories 453 % Daily Value * Total Carbohydrate 44g 16% Dietary Fiber 5g 17% Total Sugars 11g Protein 20g 40% Total Fat 22g 28% Saturated Fat 7g 35% Cholesterol 207mg 69% Vitamin A 1514IU 30% Vitamin C 8mg 9% Folate 135mcg 34% Sodium 674mg 29% Calcium 290mg 22% Iron 2mg 12% Magnesium 43mg 10% Potassium 755mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved