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Polenta with Eggs and Zucchini

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Polenta with Eggs and Zucchini



  1. In small bowl cover dried tomatoes with boiling water; set aside. In large saucepan combine milk and chicken broth; bring just to boiling over high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Cook, stirring frequently, for 12 to 15 minutes until thick and creamy. Stir in grated Parmesan. Reduce heat to low; cover and keep warm.
  2. Meanwhile, drain tomatoes. In large skillet heat olive oil over medium heat. Add onion, zucchini, sweet pepper, and dried tomatoes. Cook 3 to 5 minutes or until tender. Remove from heat; cover to keep warm.
  3. In another deep large skillet, add water until half-full. Squeeze half of lemon into skillet. Cut remaining half into wedges; set aside. Bring water and juice to simmer. Break eggs one at a time into a small cup and slide into water Cook 4 eggs at a time in simmering water for 4 to 5 minutes until whites are firm and yolks are firm but still a little soft. Remove with slotted spoon; drain on paper towel-lined plate. Repeat.
  4. To serve, ladle polenta into bowls, top with zucchini mixture and 2 poached eggs. Sprinkle with fresh parsley, Italian seasoning and/or Parmesan cheese. Serve with lemon wedges. Makes 4 servings.

Nutrition Facts (Polenta with Eggs and Zucchini)

    Per serving:
  • 465 kcal cal.,
  • 21 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 445 mg chol.,
  • 953 mg sodium,
  • 44 g carb.,
  • 6 g fiber,
  • 14 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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