Polenta With Eggs And Zucchini

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup dried tomatoe
• 2 1/4 cups milk
• 14 ounces reduced-sodium chicken broth
• 1 cup yellow cornmeal (polenta)
• 1/3 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 small zucchini, and thinly sliced lengthwise or 2 small summer squash, thinly sliced lengthwise
• 1 small yellow bell peppers or 1 small green sweet pepper, cut into strips
• 1 small lemon
• 8 eggs
• italian seasoning (optional)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.