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Vegetarian

Polenta with Sauteed Greens and Fried Eggs
Ingredients
2 1/4 cups water
2 cups Hannaford 2% Reduced Fat Milk
1 cup instant polenta
Salt and pepper
1/4 cup Hannaford Reduced Fat Fancy Shredded Sharp Cheddar
1 Tbsp. olive oil
1/2 yellow onion, sliced thin
1 bunch rainbow chard, stems chopped and leaves torn into bite-size pieces
2 garlic cloves, minced
2 tsp. Hannaford Reduced Sodium Soy Sauce
1/4 tsp. Hannaford Crushed Red Pepper
4 Hannaford Large Eggs
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Polenta with Sauteed Greens and Fried Eggs

Polenta with Sauteed Greens and Fried Eggs

Polenta with Sauteed Greens and Fried Eggs
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
1. Combine 2 cups water and the milk in a large saucepan and bring to a boil over high heat. Whisk in polenta and 1/2 teaspoon salt, then reduce heat to medium and simmer, stirring constantly, until polenta is tender and creamy, 3 to 5 minutes. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add onion and chard stems, season with salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Stir in chard leaves, remaining 1/4 cup water, the garlic, soy sauce, and red pepper flakes and cover; cook until stems and leaves are tender, about 3 minutes. Transfer to a medium bowl and cover to keep warm.
3. Wipe out skillet, then add remaining 1 teaspoon oil and heat over medium heat until shimmering. Add eggs, season with salt and pepper, and cover. Cook until whites are set but yolks are still runny, about 3 minutes, then transfer to a plate.
4. To serve, divide polenta among bowls, then top each bowl with greens and a fried egg.
Source: Hannaford fresh Magazine, January - February 2020
 
 
 
 
 
 
 
 
 
 
 
 
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