Roasted Veggies and Fried Egg Polenta Bowls
This combination of ingredients is a healthy twist on a some comfort food!
Servings 4 people
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!