Polenta Fritters with Asparagus & Eggs

Jim Bathie
Asparagus is one of those vegetables that tastes wonderful when it is in season in spring, but not so much when it's out of season. During the fall and winter months, use frozen asparagus or substitute broccoli florets or spinach.

Resistant Starch: 1.5g

Yield:

1 serving (serving size: 4 pieces polenta, 2 eggs, and 6 asparagus spears)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

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

Ingredients

Cooking spray
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

Preparation

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.

Note:

The CarbLovers Diet

August 2010