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Polenta with Eggs and Zucchini

Makes: 4 servings
Start to Finish 40 mins
Polenta with Eggs and Zucchini
  • 1/2  cup  dried tomatoes
  • 2 1/4  cups  milk
  • 1 14  ounce can  reduced-sodium chicken broth
  • 1  cup  yellow cornmeal (polenta)
  • 1/3  cup  grated Parmesan cheese
  • 1  tablespoon  olive oil
  • 1  small onion, thinly sliced
  • 2  small zucchini and/or yellow summer squash, thinly sliced lengthwise
  • 1  small yellow or green sweet pepper, cut into strips
  • 1  small lemon
  • 8  eggs
  •  Fresh Italian (flat-leaf) parsley, shaved Parmesan cheese, and/or Italian seasoning (optional)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 465,
  • Fat, total (g) 21,
  • chol. (mg) 445,
  • sat. fat (g) 8,
  • carb. (g) 44,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 14,
  • pro. (g) 29,
  • vit. A (IU) 1263,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 953,
  • Potassium (mg) 990,
  • calcium (mg) 424,
  • iron (mg) 5,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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