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1/2 cup Stone Ground Corn Meal - Polenta
1/4 teaspoon Sea Salt
2 1/2 cups Water or Low Sodium Vegetable Broth (or more if needed)
*Please note- If you want a big bowl of Polenta, then you may want to double the recipe. Also feel free to add a little milk and/or cheese if you choose.**
6 - 8 stalks of Broccolini
1 tablespoon of Capers (rinsed)
1 teaspoon of Garlic (minced)
A good drizzle of Olive Oil
1 - 2 Large Eggs
In a medium pot, bring water to a boil. Reduce heat to medium and stir polenta in slowly, stirring constantly.
Simmer over a low heat for 15 - 20 minutes, stirring frequently until the polenta is thick and creamy. Add a little more water if they get too thick.
In a medium frying pan, drizzle with a little olive oil and heat on a low to medium heat. Add in Broccolini and sauté for 10 - 15 minutes. Add in Capers and Garlic and sauté for a few more minutes.
Pour Polenta into serving bowl(s). Place the Broccolini mixture on top.
In that same frying pan and heat, add a little more olive oil, if needed and fry egg(s). It will be done when the clear part turns white all the way through, and the edges are crispy. Place egg on top of the Polenta Bowl and enjoy.