Baked Eggs and Polenta with Chunky Vegetable Sauce

Ingredients

  • 4 large eggs
  • 1 can(s) (8-ounce) tomato sauce
  • 1 can(s) (14 ½-ounce) tomatoes in juice, chopped
  • 1 small (6-ounce) zucchini, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon(s) olive oil
  • + 6 more ingredients
    • ½ cup(s) freshly grated Parmesan cheese
    • ¼ teaspoon(s) coarsely ground black pepper
    • ½ teaspoon(s) salt
    • ½ cup(s) yellow cornmeal
    • 1 cup(s) low-fat (1%) milk
    • 1 cup(s) boiling water

1. Prepare polenta: In deep 2 1/2-quart microwave-safe bowl or casserole, stir boiling water, milk, cornmeal, and 1/2 teaspoon salt. Cook, uncovered, in microwave on High 3 minutes. Remove bowl from microwave and whisk cornmeal mixture vigorously until smooth (mixture may be lumpy at first). Micr...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network