Polenta Bowls with Roasted Vegetables & Fried Eggs

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

6 large shallots, halved lengthwise

3 tablespoons olive oil, divided

1 pound thick asparagus spears, trimmed and cut into 2-inch pieces

6 ounces cremini mushrooms, halved lengthwise

3 tablespoons balsamic vinegar

1 tablespoon chopped fresh thyme

½ teaspoon ground pepper

½ teaspoon salt, divided

2 cups whole milk

2 cups unsalted chicken stock

¾ cup instant polenta

½ cup grated Parmesan cheese

4 large eggs

Directions

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil. Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat. Roast until lightly browned, about 12 minutes.

Add asparagus, mushrooms, vinegar, thyme, pepper, 1/4 teaspoon salt and 1 tablespoon oil to the pan with the shallots. Stir to coat. Roast until the vegetables are just tender, about 8 minutes.

Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat. Whisk in polenta; reduce heat to medium-low, and cook, whisking often, until thickened, 4 to 5 minutes. Remove from heat; stir in Parmesan.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs, 1 at a time; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.

Spoon the polenta into 4 shallow bowls; top with the vegetables and eggs and sprinkle with the remaining 1/4 teaspoon salt.

Nutrition

• Calories: 453 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 207 mg
• Sodium: 674 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 20 g