YOUR SOLIN GENERATED RECIPE
Creamy Polenta with Herb-Roasted Vegetables and Molten Poached Egg
Enjoy a comforting plate where silky, creamy polenta acts as the perfect canvas for a medley of herb-roasted vegetables and a luxurious molten poached egg, accented by a touch of tangy goat cheese and a swirl of nonfat Greek yogurt. This dish combines rustic flavors with a modern twist, ensuring a satisfying and wholesome meal.
INGREDIENTS
40 grams Dry Polenta
1 cup Mixed Vegetables (zucchini, red bell pepper, broccoli) - approx 150g
2 Whole Eggs
2 Egg Whites
0.5 oz Crumbled Goat Cheese
0.25 cup Nonfat Greek Yogurt
2 tbsp Mixed Fresh Herbs
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the mixed vegetables with olive oil, fresh herbs, salt, and pepper, and spread them evenly on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.
Meanwhile, prepare the creamy polenta by bringing 1.5 cups of water to a boil in a small saucepan. Gradually whisk in the dry polenta, reduce the heat to low, and stir continuously for about 10-12 minutes until thick and creamy. Season with a pinch of salt.
In a separate pot, poach the eggs. For a molten effect, carefully add the whole eggs along with the egg whites into gently simmering water with a dash of vinegar; poach them for about 3-4 minutes until the whites are set but the yolks remain runny.
Plate a portion of the creamy polenta, spoon the roasted vegetables artfully over the top, and then gently nestle the poached eggs. Drizzle a small amount of nonfat Greek yogurt around for extra creaminess, and sprinkle the crumbled goat cheese over the dish.
Finish with an extra pinch of salt and pepper if desired before serving immediately.