- 1 cup polenta
- 1/ 2 teaspoon salt
- 5 cups Low sodium vegetable broth
- 1 bunch broccolini
- 2 tablespoons capers, rinsed
- 2 garlic, minced
- Olive oil, as needed
- 4 eggs
In a medium pot, bring water to a boil, reduce heat to medium and add polenta, stirring constantly, simmering over low heat until thick and creamy, 15 - 20 minutes.
In a medium frying pan, over medium heat, add olive oil and broccolini and sauté for 10 - 15 minutes. Add capers and garlic and sauté for 2 minutes. Pour Polenta into serving bowls and place the Broccolini mixture on top.
In the same frying pan, add a little more olive oil, if needed and fry eggs until the whites are set and edges are crispy. Place eggs on top of the Polenta Bowls and serve.