Lunch: Baked Eggs and Polenta with Chunky Vegetable Sauce

Made with fine-ground cornmeal, polenta is a fun and flavorful substitute for the standard side dish. And it makes a great base for this saucy baked egg casserole.

Ingredients

1 c. boiling water
1 c. low-fat (1%) milk
1/2 c. yellow cornmeal
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 c. freshly grated Parmesan cheese
1 tbsp. olive oil
1 medium carrot
1 small onion
1 small zucchini
1 can tomatoes in juice
1 can tomato sauce
4 large eggs

Instructions

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). Microwave 2 to 3 minutes longer or until thickened, whisking once more after cooking is done. Stir in Parmesan. Spread polenta in greased 8" by 8" glass baking dish.
Meanwhile, preheat oven to 400 degrees F and prepare sauce: In 12-inch skillet, heat oil on medium until hot. Add carrot and onion, and cook about 10 minutes or until tender and beginning to brown. Stir in zucchini and cook about 5 minutes or just until zucchini is tender. Add tomatoes with their juice, tomato sauce, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on medium-high. Reduce heat to medium and cook 5 minutes, stirring occasionally. Spread tomato mixture over polenta in baking dish.
With large spoon, make 4 indentations in tomato mixture. Crack eggs into custard cup, 1 at a time, and slip into each indentation. Bake, uncovered, 12 to 14 minutes or until eggs are set.