Baked Eggs and Polenta with Chunky Vegetable Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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