Roasted Tomato & Asparagus Polenta with Poached Egg

 

Ok, I know it’s the dead of summer but… we’re making POLENTA!

I know, I know, a steamy bowl of cornmeal goodness doesn’t quite have you salivating after a 90 degree day in the sun. But step on into that air conditioning, get that stove going for all of 20 minutes, and you’ll be on that polenta train SO FAST! I promise.

Polenta is one of those things I think is too easily forgotten. As far as comfort foods go, I’m more likely to throw together a savory pasta, creamy potato dish, or, my very favorite, gnocchi (sighs) on a regular basis. It’s just so natural (and delicious)!

But once in a while, I get a strange polenta-craving and as soon as I act on it, I’m hooked all over again.

 

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

 

Back a few months ago, I made this seriously creamy Polenta with Balsamic Roasted Vegetables & Garlic Chickpeas and was absolutely floored by how easy (and quick) polenta was to make. I somehow had it in my head that it was quite time consuming and labor intensive… like risotto, which I love, but again, rarely make. But it is far from it!

This time, instead of adding chickpeas as my protein, I decided to go with a little more decadent option: a perfectly poached egg.

I think poached eggs might be one of my favorite foods in the whole wide world. Well maybe not my favorite favorite, but it’s certainly up there. That soft, tender egg white that breaks open and releases the most creamy dreamy yolk. Mmmmm now that’s comfort food!

So of course this was a perfect protein choice to top off my already creamy polenta. I also wanted to add some more of my favorite comfort food flavors, and that happens to include roasted tomatoes and asparagus. Is there really any better way to cook those vegetables?

Nope.

 

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

 

So now we’ve got creamy polenta, a seriously runny poached egg, and roasted tomatoes and asparagus that are literally oozing flavor. Literally every. single. bite. is a moment of pure bliss!

The way that yolk mixes with the polenta, and the tomatoes burst with every bite, and the tender asparagus adds a surprise of flavor— we’ve got a real rockstar right here.

If you’re vegan and want another option in place of the egg, I think some creamy hummus or avocado would add a lovely texture and flavor. Or of course you can always add some tempeh bacon if you’re feeling super saucy 😉 The options are endless!

 

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

Roasted Tomato & Asparagus Polenta with Poached Egg

Serves 2
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Gluten Free, Vegetarian
Meal type Main Dish

Ingredients

  • 1 cup water
  • 1 cup low sodium vegetable broth
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon butter (vegan or regular)
  • 10 stalks of asparagus
  • 1 cup grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • salt pepper
  • 2 eggs
  • 1 cup water
  • 1 teaspoon white vinegar
  • salt
  • garnish: basil, salt, and pepper

Directions

Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss asparagus and tomatoes in olive oil, salt, and pepper (separately) and place on either sides of the parchment lined baking sheet. Bake for 20-25 minutes, or until tomatoes are just starting to brown.
Step 2
Boil 1 cup of water and 1 cup of vegetable broth in a pot. Add in cornmeal and salt and whisk briskly. Turn down to a low simmer and cover. Uncover every few minutes and whisk briskly, then recover and repeat until polenta has reached desired consistency (should take about 5-10 minutes). Add in 1 tablespoon of butter and whisk one last time.
Step 3
Time to poach some eggs! Crack 1 egg into a small bowl. Boil 1 cup of water with a splash of white vinegar and pinch of salt. Once it has reached a vigorous boil, stir water to create a whirlpool and slowly pour into the egg from the bowl. Cover and remove from heat. Egg should be perfectly poached in 5 minutes! Repeat with the second egg.
Step 4
Pour polenta into two bowls. Top each bowl with asparagus, tomatoes, and a poached egg. Garnish with salt, pepper, and fresh basil. Dig in!

Roasted Tomato & Asparagus Polenta with Poached Egg {gluten free, vegan option} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

5 Comments

  1. I LOVE poached eggs, too – that runny yolk is just to die for. This polenta looks so so delicious, can’t wait to try it! I’d still be game for eating it even after a hot day 🙂

    • Man I couldn’t agree more! We’ve been eating poached eggs on the regular lately and I’m totally happy about it 😉

  2. Mmm, polenta bowls are a definitely a favorite in our house…whenever I remember to make them! It’s so creamy and delicious, but you’re right, I sometimes forget it’s an option! Love the addition of veggies and the egg…that’s exactly how I love to eat it! I need to begin making poached eggs more, although my success rate is usually about 50/50, haha! I need to try your method and see if it works better! 😉

    • Yeah, I totally get you on the poached eggs. But I totally recommend Alton Brown’s method— it’s been pretty successful for me 90% of the time!

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