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    Home / Dinners / Roasted Veggies and Fried Egg Polenta Bowls

    Roasted Veggies and Fried Egg Polenta Bowls

    Published: Jan 17, 2021 Modified: Apr 18, 2022 by Jillian This post may contain affiliate link. This blog generates income via ads

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    polenta in a maroon bowl with roasted veggies and a fried egg

    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 is polenta

    close up of polenta in a maroon bowl with a fried egg and roasted veggies on top

    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 to make this meal

    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.

    roasted veggies and fried egg polenta bowls

    Remove from heat and stir in parmesan.  Then, heat the 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. 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!

    roasted veggies and fried egg polenta bowls

    Roasted Veggies and Fried Egg Polenta Bowls

    This combination of ingredients is a healthy twist on a some comfort food!
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    Course: dinner
    Cuisine: Italian
    Prep Time: 12 minutes
    Cook Time: 25 minutes
    Servings: 4 people
    Author: Jillian Schneider

    Equipment

    • large rimmed baking sheet
    • Dash mini maker
    • large saucepan
    • large nonstick skillet

    Ingredients

    • 6 shallots halved
    • 3 tbsp avocado oil divided
    • 1 lb asparagus ends trimmed off and cut in 2 inch pieces
    • 6 oz baby bella mushrooms
    • 3 tbsp balsamic vinegar
    • 1 tbsp dried thyme
    • ½ tsp ground black pepper
    • ½ tsp kosher salt
    • 2 cups unsweetened almond milk
    • 2 cups unsalted chicken stock
    • ¾ cup polenta
    • ½ cup parmesan cheese grated
    • 4 large eggs

    Instructions

    • Preheat oven to 425° and line large rimmed baking sheet with foil. Place shallots on a prepared baking sheet and drizzle with oil; toss to coat. Roast shallots until they are lightly browned; 12 minutes.
    • Next, add asparagus, mushrooms, vinegar, thyme, pepper, and ¼ tsp salt, and 1 tbsp oil to the pan with the shallots; stir to combine. Roast another 20 minutes, until 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 the heat and stir in the parmesan. Then, heat the 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 yolk is not; about 3 minutes.
    • To serve, spoon polenta into bowls and top with veggeis and egg. Add more salt if desired!

    Notes

    How can my kids help?
    Teach them how to make polenta! 
     
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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