Polenta with Roasted Veggies


Need a new idea for meatless mondays? What about a savory breakfast for dinner?  I had this dish on a trip to Santa Barbara and knew then that I had to make this dish at home.  And the lack of butter and cheese in the polenta isn’t missed due to the creaminess of a runny yolk.  Yum!

poached egg polenta

Polenta with Roasted Veggies
1/2 onion, chopped
2 garlic cloves, minced
1 c cornmeal
1 quart broth
2 zucchini, diced
1 orange bell pepper, diced
2 portobello mushroom caps, diced
4 eggs

In large saucepan heat 2 tbs olive oil over medium heat.  Add onion, garlic, and salt to taste, saute until softened.  Add broth and bring to a boil. Slowly whisk in cornmeal to avoid lumps.  Once all added cover and reduce heat to low, cook for 20 minutes.

Meanwhile preheat oven to 350 degrees.  Add zucchini, bell pepper, and portobello mushroom to a large sheet pan.  Toss veggies with 2 tbs olive oil, salt and pepper.  Roast for 20 minutes, tossing half way through.

Fill a large saute pan with water, and bring to a simmer over medium high heat.  Once up to a simmer turn off heat source and add eggs one at a time separated from each other.  Cover pan and let sit for 5 minutes.

Add polenta to 4 bowls evenly, top with roasted veggies, and using a slotted spoon place 1 poached egg over each portion.


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