Summer Polenta Bowl
Ingredients
The polenta
-
1
cup
unsweetened and unflavored almond milk
-
1
cup
water
-
½
teaspoon
coarse kosher salt
-
½
cup
polenta (or cornmeal)
-
⅓
cup
freshly grated cheese (optional)
The toppings
-
4
oz
mushrooms, sliced and sautéed
-
2-3
pieces
zucchini or summer squash, sliced and sautéed
-
2
pieces
ripe tomatoes, diced
-
2
pieces
eggs, poached
-
1
tablespoon
wine vinegar (for poaching)
The chimichurri
-
¾
cup
oil (olive or vegetable)
-
¼
cup
water
-
¼
cup
lemon juice
-
½
cup
chopped fresh parsley
-
¼
cup
chopped cilantro
-
2
tablespoons
fresh chopped garlic
-
1
tablespoon
dry oregano
-
1
tablespoon
red crushed pepper
-
1
pinch
salt to taste
Instructions
- Make the chimichurri by blending all chimichurri ingredients until chopped but not too smooth.
- Toss diced tomatoes with 2 tablespoons of chimichurri and set aside.
- In a saucepan, bring water, almond milk, and salt to a boil.
- Whisk in polenta gradually, reduce heat, and simmer for about 18 minutes, stirring constantly.
- While polenta cooks, sauté mushrooms and zucchini in olive oil.
- Poach the eggs using a method that includes vinegar in boiling water.
- Once polenta is ready, stir in optional cheese and divide into bowls.
- Top polenta with sautéed vegetables, marinated tomatoes, and a poached egg.
- Serve with additional chimichurri.
Nutrition Facts (estimated)
Servings
2
Calories
1069
Total fat
94g
Total carbohydrates
49g
Total protein
14g
Sodium
921mg
Cholesterol
51mg
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