This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked." -Bernard Meltzer, Radio Host
If I had a nickel for every time in the last year I have said, "eggs are OK; quit worrying about them," I would be pretty rich by now. They're OK and this is a great way to have them. It's sort of like toad in the hole with great flavorful carbs and rich yummy eggs.
Servings: 1 | Serving size: 1 cup polenta with one egg
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Preheat the oven to 375°F.
Place the water in a small sauce pan over high heat. When the water is boiling, whisk in the polenta. Add it gradually while whisking so that it doesn't clump. Add the salt and pepper to the pan.
Reduce the heat to medium so that the polenta is simmering. Whisk almost continuously. After about 5 minutes, the polenta should be about the thickness of house paint.
Pour the polenta into a shallow dish, like an au gratin dish or even a small soufflé dish.
Crack the egg and pour it in the middle of the polenta. Place the dish in the oven and bake for 5 minutes. Sprinkle the parmesan over the top and cook for another 3 to 5 minutes. Serve.
Serving size: 1 cup polenta with egg
|Calories 189||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 2g||9%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 5%||Iron 11%|
|Vitamin K 1 mcg||Potassium 156 mg|
|Magnesium 46 mg|