Saturday, November 17, 2007
Tuscan Polenta and Eggs
This recipe is from Raley's Something Extra Magazine. This is a meatless recipe. Yum! Makes me wish I was in Italy eating breakfast in a cafe!
3 cups chicken stock
2/3 cup Polenta Valsugana (quick cooking polenta);
3/4 cup Kraft Italian Cheese Crumbles
6 fried eggs
3/4 cup Buitoni Classic Tomato Bruschetta.
Snipped fresh basil for garnish
Bring stock to a boil in a medium saucepan. Stir in polenta; cook and stir over low heat for 7 minutes. Stir incheese; cook until cheese is melted. Spoon into 4 large or 6 small mounds on individual plates. Top each with a fried egg and 2 tbsp. bruschetta. Garnish with snipped fresh basil, if desired.
Makes 6 servings.
Nutrition Per Serving: 310 calories, 13 g protein, 17 g total fat (5 g sat., 0 g trans), 24 g carbohydrate, 3 g fiber, 1 g sugar, 205 mg cholesterol, 560 mg sodium, 7 points