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Polenta Bowls with Roasted Vegetables & Fried Eggs

Robin Bashinsky
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Asparagus spears, thick

6 oz

Cremini mushrooms

6

Shallots, large

1 tbsp

Thyme, fresh

4

Eggs, large

2 cups

Chicken stock, unsalted

3 tbsp

Balsamic vinegar

3/4 cup

Polenta, instant

1/2 tsp

Pepper, ground

1/2 tsp

Salt

3 tbsp

Olive oil

1/2 cup

Parmesan cheese, grated

2 cups

Whole milk