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
Lean & Clean, Gluten-Free, Dairy-Free, Soy-Free, Vegetarian
2 Servings, 590 Calories/Serving
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
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).
Wash produce before use
Cook the eggs
While the water heats and the eggs cook, prepare the marinara.
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.
Cook the marinara
While the marinara cooks, prepare the polenta.
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.
Finish the eggs