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Polenta Fritters with Asparagus & Eggs

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Total time 15 mins
Yield 1 serving (serving size: 4 pieces polenta, 2 eggs, and 6 asparagus spears)
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


  • 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

Nutrition 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

How to Make It

  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.

  4. Carb Star: Polenta

  5. 1 gram of Resistant Starch per 1/2 cup cooked

  6. 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.

The CarbLovers Diet