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Summer vegetable marinara with polenta and soft-cooked eggs

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

Ingredients

  • 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

Chef's Tip

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.

Instructions

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.

6

Serve

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

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). Not a significant source of trans fat.
Contains: eggs.

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