Polenta Eggs

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Polenta Eggs

Polenta Eggs
1 (24- oz.) tube San Gennaro Sun Dried Tomato & Garlic Polenta
Olive oil cooking spray
1 (3- oz.) package pancetta, diced
1/2 cup Raley's Yellow Onion Dice (in our Produce Dept.)
1/2 cup Raley's Tri Pepper Dice (in our Produce Dept.)
6 eggs
1/2 tsp. Raley's Garlic Salt
1/2 tsp. dried basil
1 cup shredded Parrano (in our Deli) or Italian blend cheese

Prep: 15 minutes, Cook: 15 minutes, Serves: 6

1. Cut polenta into 1/2-inch thick slices and coat on both sides with cooking spray. Cook over medium-high heat in a large skillet for 3 minutes on each side or until nicely browned; keep warm.

2. Cook pancetta and onions over medium heat in a medium skillet for 5 minutes or until lightly browned. Stir in peppers and cook for 1 minute more.

3. Beat eggs with seasonings and add to skillet. Cook, stirring frequently, until eggs are almost fully cooked. Top with cheese and remove from heat; cover and let stand for 1 minute to melt.

4. Spoon equal amounts of egg mixture over polenta rounds.

Nutritional Information:
304 calories, 16 g protein, 17 g total fat (8 g sat., 0 g trans), 19 g carbohydrate, 2 g fiber, 2 g sugar, 216 mg cholesterol, 782 mg sodium, 8 points


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