This is a simple yet very satisfying meal. You can add a can of corn to the polenta for a more rich corn flavor.
What you'll need
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Cheese grater (to shred vegetables)
Medium pot with lid
Wooden spoon
Large pan with lid
Tongs or spatula
large mixing bowl
Spatula or spoon
Ingredients
Serves 2
1/2 cup Polenta
2 cups Water
1/2 teaspoon Salt
1 tablespoon Olive Oil
4 cups Broccoliroughly chopped
3 cloves Garlicfinely chopped
1 Anchovyfinely chopped
1/2 teaspoon Crushed Red Pepper Flakes
2 Eggs
1 tablespoon Romano Cheesefreshly grated or 1 tablespoon Parmesan Cheese
of Saltto taste
of Black Pepperto taste
Directions
1.Bring the water and salt to a boil in a medium-sized pot, then turn the heat down to low and slowly pour in the polenta while stirring briskly with a wooden spoon. Stirring while pouring is important to keep the polenta creamy and smooth—no lumps!
2.Once the cornmeal becomes smooth and a little thicker, place the lid on the pot with the spoon still in it so that steam can escape. Let the polenta cook while you prepare the rest of the meal, checking in occasionally to give it a stir. The total cooking time should be about 25 to 30 minutes, but if you’re in a rush, you can eat it after 15.
3.Meanwhile, chop the broccoli, garlic, and anchovy. Set them aside. Heat a bit of olive oil in a skillet on medium heat. Add the garlic, anchovy, and chili flakes. Let them cook until you can smell it, about 1 minute. Add the broccoli and toss it around with a spoon or tongs, or just swirl the pan to coat the broccoli with the garlic mixture. Let everything cook for 3 to 5 minutes, until the broccoli is tender.
4.Remove the skillet from the heat and move its contents to a bowl to wait for the polenta and eggs.
5.When the polenta is about 2 minutes from done, start with the eggs. Wipe the pan quickly with a cloth, and then put it back on medium heat. Add a bit more olive oil in the pan and wait for it to get hot. Crack the two eggs into the pan and cover with a lid. This will steam them, making sunny-side-up eggs with fully cooked whites.
6.Scoop the polenta into a pair of bowls. Add some Romano and salt and pepper to taste. Layer about half the vegetables over the polenta.
7.Once the whites of the eggs are cooked, remove them from the pan with a spatula and lay them over the polenta and vegetables. Top with the rest of the vegetables and further sprinklings of cheese.
Nutrition Facts
Serving Size 2.75 cup
Serving Per Container 2
Amount Per Serving
Calories 356
% Daily Value*
Total Fat 13.6 g
17%
Saturated Fat 3 g
15%
Sodium 477 mg
21%
Total Carbohydrate 45 g
16%
Dietary Fiber 6 g
21%
Protein 15 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
