Polenta with Eggs and Zucchini
cup dried tomatoes
14 ounce can reduced-sodium chicken broth
cup yellow cornmeal (polenta)
cup grated Parmesan cheese
tablespoon olive oil
small onion, thinly sliced
small yellow or green sweet pepper, cut into strips
Fresh Italian (flat-leaf) parsley, shaved Parmesan cheese, and/or Italian seasoning (optional)
- 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.
- 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.
- 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.
- 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