Summer vegetable marinara with polenta and soft-cooked eggs
Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
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.
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
You can turn your remaining polenta into croutons: Heat the oven to 450°F. Cut the polenta into 1-inch cubes. On a sheet pan, drizzle the cubes with 1 to 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
Make It Leaner
To cut 60 calories and 7 grams of fat per serving, use only 1 tablespoon oil in Step 3. Omit the oil stirred into the mashed polenta in Step 4 and you will slash an additional 60 to 120 calories and 7 to 14 grams of fat 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).