Resistant Starch: 1.5g
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. Recoat pan with cooking spray. Add eggs, and fry until yolks are set, about 3 minutes.
3. 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.