Roasted Veggies and Fried Egg Polenta Bowls

 

 

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So, roasted veggies and fried egg polenta bowls might just be my new fave.  The egg yolk that oozes all over the roasted veggies and polenta is what makes this meal AMAZING!  This was my first time trying polenta and I was pleasantly surprised.  I also decided to use asparagus, mushrooms, and shallots, but feel free to use any veggies you have on hand.  This was also my first time roasting shallots and they gave the whole dish an extra flavor.  Def recommend trying those out also!

What exactly is polenta you ask?

Polenta is from northern Italy and is made of coarsely ground corn.  It actually tastes like corn since that what is is mainly made from, but it's texture is more like grits.  It almost reminds me of cornbread all mashed up.  Plain polenta is actually fairly low in calories.  It is definitely a healthier alternative to potatoes, pasta, and rice.  If you choose to make polenta from scratch it has more nutritional value than the instant kind, but with 3 kids 3 and under I just don't have the time.  To make the polenta I used I just boiled it with low-sodium chicken broth and a little almond milk.

You will also need

1. 6 large shallots, halved
2. 3 tbsp of avocado oil, divided
3. 1 lb of aspargus, ends trimmed off and cut into 2 inch pieces
4. 6 ounces baby bella mushrooms
5. 3 tbsp balsamic vinegar
6. 1 tbsp dried thyme
7. ½ tsp of ground black pepper
8. ½ tsp kosher salt
9. 2 cups of almond milk
10. 2 cups of unsalted chicken stock
11. ¾ cup polenta
12. ½ cup of parmesan
13. 4 large eggs

How do you make this meal?

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First, preheat oven to 425° and line a large rimmed baking sheet with foil.  Place the shallots on the prepared baking sheet and drizzle with oil; toss to coat.  Roast the shallots until they are lightly browned, about 12 minutes.  Next, add the asparagus, mushrooms, vinegar, thyme, pepper, and ¼ tsp of salt and 1 tbsp oil to the pan with the shallots; stir to combine.  Roast another 20 minutes, until the veggies are tender.  Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat.  Whisk in the polenta; reduce heat to medium-low and cook until thickened, whisking often; about 5 minutes.

Remove from heat and stir in parmesan.  Then, heat hte remaining 1 tbsp of oil in a large nonstick skillet over medium heat. Add eggs 1 at a time and cook until whites are cooked through, but the yolk is not; about 3 minutes.  Or, head over to my favorites page and get yourself a Dash Mini Maker!  Easiest and quickest way to make a sunny side up egg 🙂  To serve; spoon the polenta into a bowl and top with the veggies and the fried egg.  Add more salt if desired!