• 9 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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

465 calories; 21 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 445 mg cholesterol; 953 mg sodium. 990 mg potassium; 44 g carbohydrates; 6 g fiber; 14 g sugar; 29 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 101 mcg folate; 2 mcg vitamin b12; 424 mg calcium; 5 mg iron;

Reviews

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2