Polenta Fritters with Asparagus & Eggs

Jim Bathie
1 serving (4 pieces polenta, 2 eggs, and 6 asparagus spears)


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Cooking spray
4 (1/2-inch-thick) slices polenta in tube (6 ounces)
6 asparagus spears, trimmed
2 large eggs
2 tablespoons grated Parmesan cheese
black pepper to taste


Prep: 5 Minutes
Cook: 10 Minutes

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add polenta and asparagus; cook 8 minutes, turning once.

2. Push polenta and asparagus to side of pan. Coat pan with cooking spray. Add eggs, and fry until yolk is set, about 3 minutes.

3. Serve eggs on warm polenta with asparagus on the side. Top with cheese and black pepper.

Created date

May 2010

Nutritional Information

Calories 380
Fat 17 g
Satfat 5 g
Monofat 4 g
Polyfat 1.5 g
Protein 23 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 433 mg
Sodium 600 mg
1.5 g