Categories: Eggs, Italian, Vegetarian

Ingredients

• 1/4 cup dried tomatoes
• 1 cups milk
• 1 7 ounce can reduced-sodium chicken broth
• 1/2 cup yellow cornmeal (polenta)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 small onion, thinly sliced
• 1 small zucchini and/or yellow summer squash, thinly sliced lengthwise
• 1/2 small yellow or green sweet pepper, cut into strips
• 1 small lemon
• 4 eggs
• Fresh Italian (flat-leaf) parsley, shaved Parmesan cheese, and/or Italian seasoning (optional)

Directions

1. In small bowl cover dried tomatoes with boiling water; set aside. In large saucepan combine milk and chicken broth; bring just to boiling over high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Cook, stirring frequently, for 12 to 15 minutes until thick and creamy. Stir in grated Parmesan. Reduce heat to low; cover and keep warm.

2. Meanwhile, drain tomatoes. In large skillet heat olive oil over medium heat. Add onion, zucchini, sweet pepper, and dried tomatoes. Cook 3 to 5 minutes or until tender. Remove from heat; cover to keep warm.

3. In another deep large skillet, add water until half-full. Squeeze half of lemon into skillet. Cut remaining half into wedges; set aside. Bring water and juice to simmer. Break eggs one at a time into a small cup and slide into water Cook 4 eggs at a time in simmering water for 4 to 5 minutes until whites are firm and yolks are firm but still a little soft. Remove with slotted spoon; drain on paper towel-lined plate. Repeat.

4. To serve, ladle polenta into bowls, top with zucchini mixture and 2 poached eggs. Sprinkle with fresh parsley, Italian seasoning and/or Parmesan cheese. Serve with lemon wedges. Makes 4 servings.

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