Skillet Eggs and Polenta

Warm and comforting, but also unexpected and versatile, this hearty breakfast is a hit for entertaining or just a simple family affair.


4 servings

Recipe from

The National got milk? Campaign

Nutritional Information

Calories 290
Fat 7 g
Satfat 2 g
Cholesterol 190 mg
Protein 17 g
Carbohydrate 40 g
Fiber 6 g
Sodium 690 mg
Calcium 250 mg


2 teaspoons olive oil, divided
1 cup sliced mushrooms
1 cup red bell pepper, cut into strips
1 cup zucchini, halved lengthwise and sliced into half-moons
1 jar (32 ounces) marinara sauce
2 1/2 cups lowfat or fat free milk
1/2 cup finely ground polenta or cornmeal
4 eggs
Chopped fresh basil (optional)


Spray a large nonstick skillet over medium-high. Add mushrooms, bell pepper, and zucchini, and sauté until vegetables soften slightly, about 3 minutes. Add marinara and simmer to heat through. Reduce heat to low and keep warm.

Bring milk and salt to a boil in a medium saucepan over medium-high. Slowly whisk in polenta, stirring constantly to prevent lumps from forming. Cook until thickened, about 5 minutes. Remove from heat, cover, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes.

To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired. 


Nutrition figures based on using fat free milk.

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