SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Polenta with Eggs and Zucchini

Makes: 4 servings
Start to Finish 40 mins
Polenta with Eggs and Zucchini
Ingredients
  • 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)
Directions

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe