Yield
4 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Chef's Notes

Nutrition figures based on using fat free milk.

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