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Easy Tuscan Polenta Rounds with Egg
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Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
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Recipe has been added to your Shopping List
Instructions
  1. Coat a large skillet with cooking spray and heat over medium-high heat. Add mushrooms, sprinkle and saute until their moisture has released and evaporated
  2. Heat oil in a medium skillet over medium-high heat. Add mushrooms and a pinch of salt and saute for 6-7 minutes, until the moisture from the mushrooms has released and evaporated. Reduce heat to medium, add a splash of balsamic, and cook for 30 seconds. Remove from heat and add butter to finish letting it melt and coat the mushrooms. Place mushrooms on plate.
  3. Put medium skillet back over medium-high heat and coat pan with cooking spray. Add polenta rounds and cook until golden brown, about 3 minutes. Flip the polenta rounds and top with the tomato sauce, then continue cooking until bottoms are golden brown. Once finished, add to the plate with the mushrooms
  4. While the polenta is cooking, spray a small skillet with cooking spray and heat over medium heat. Crack eggs into the skillet, season with pepper, and cook until whites are set. Flip eggs over, top with cheese, cover and cook for 30 seconds. Once finished, add to the plate with the polenta and mushrooms. Sprinkle with chives before serving.
Recipe Notes

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr