Summer vegetable marinara with polenta and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer vegetable marinara with polenta and soft-cooked eggs

Vegetarian, Dairy-Free, Lean & Clean, Gluten-Free, Soy-Free

2 Servings, 590 Calories/Serving

30–40 Minutes

This easy vegetarian marinara is so lightly cooked, it could almost pass for a succotash. A bed of soft polenta keeps it gluten-free.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pasture-raised organic eggs
  • 1 red onion
  • 1 or 2 cloves peeled fresh garlic
  • 1 red bell pepper
  • 1 cup cooked white beans
  • 1 ear corn
  • 3 ounces cherry tomatoes
  • 3 or 4 sprigs fresh cilantro
  • 1 lemon
  • One 18-ounce tube cooked polenta
  • 1 cup vegetable broth

Nutrition per serving

Protein: 15g (30% DV), Fiber: 11g (44% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 175mg (58% DV), Sodium: 720mg (30% DV), Carbohydrates: 55g (18% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water heats and the eggs cook, prepare the marinara.

2

Prep the marinara ingredients

  • Peel and coarsely chop enough red onion to measure ½ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the bell pepper.
  • Rinse the cannellini beans.
  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • Cut the cherry tomatoes in half.
  • Coarsely chop the cilantro.
  • Juice the lemon.

3

Cook the marinara

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
While the marinara cooks, prepare the polenta.

4

Cook the polenta

  • Cut the polenta tube in half. Remove one-third to one-half the polenta from the packaging; cut into 1-inch cubes. Save the remaining polenta for another use.
  • Measure out ½ cup of the vegetable broth. Set aside the remaining broth.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the polenta and ½ cup broth. Using a masher or the back of a spoon, mash the polenta mixture until incorporated. Cook, stirring often, until the polenta mixture is creamy and heated through, 3 to 4 minutes, adding more water or broth as desired for an even creamier texture. Remove from the heat and stir in 1 to 2 tablespoons oil. Season to taste with salt and pepper, cover, and keep warm.

5

Finish the eggs

Cut the eggs in half lengthwise.

Serve

Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.