6 ounces polenta in tube, cut into 4 (1/2-inch-thick) slices
6 asparagus spears, trimmed
2 large eggs
2 tablespoons shredded Parmesan cheese
Black pepper, to taste
How to Make It
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add polenta and asparagus; cook 8 minutes, turning once.
Push polenta and asparagus to side of pan. Recoat pan with cooking spray. Add eggs, and fry until yolks are set, about 3 minutes.
Serve eggs on warm polenta with asparagus on the side. Sprinkle with cheese and black pepper.
Carb Star: Polenta
1 gram of Resistant Starch per 1/2 cup cooked
This soft, creamy grain is made from cooked cornmeal. Naturally high in Resistant Starch, polenta is also rich in fiber and contains a decent amount of protein, too. And it's versatile. It can be cooked into a creamy consistency or baked into crunchy sticks. In fact, you can even use it instead of white bread to make croutons.