Polenta With Eggs and Zucchini

"Since becoming an empty-nester, I've found that I'm more likely to cook for myself if my recipes include some of my favorite foods. This one has three, and I can pack up leftovers without the eggs for lunch during the work week. From Better Homes and Gardens."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In small bowl cover dried tomatoes with boiling water; set aside. In large saucepan combine milk and chicken broth; bring just to boiling over high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Cook, stirring frequently, for 12 to 15 minutes until thick and creamy. Stir in grated Parmesan. Reduce heat to low; cover and keep warm.
  • Meanwhile, drain tomatoes. In large skillet heat olive oil over medium heat. Add onion, zucchini, sweet pepper, and dried tomatoes. Cook 3 to 5 minutes or until tender. Remove from heat; cover to keep warm.
  • In another deep large skillet, add water until half-full. Squeeze half of lemon into skillet. Cut remaining half into wedges; set aside. Bring water and juice to simmer. Break eggs one at a time into a small cup and slide into water Cook 4 eggs at a time in simmering water for 4 to 5 minutes until whites are firm and yolks are firm but still a little soft. Remove with slotted spoon; drain on paper towel-lined plate. Repeat.
  • To serve, ladle polenta into bowls, top with zucchini mixture and 2 poached eggs. Sprinkle with fresh parsley, Italian seasoning and/or Parmesan cheese. Serve with lemon wedges.

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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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