Polenta Bowls with Roasted Vegetables Fried Eggs
Ingredients
- 6 large shallots, halved lengthwise
- 3 tablespoons olive oil, divided
- 1 pound thick asparagus spears, trimmed and cut into 2-inch pieces
- 6 ounces cremini mushrooms, halved lengthwise
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
- 2 cups whole milk
- 2 cups unsalted chicken stock
- ¾ cup instant polenta
- ½ cup grated Parmesan cheese
- 4 large eggs
Instructions
Polenta Bowls with Roasted Vegetables & Fried Eggs serves 4 original recipe by EatingWell.
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