Herbed Eggs and Vegetables on Polenta Recipe

  • 2/3 cup cornmeal
  • 1/2 cup cold water
  • 2 cups boiling water
  • 2 tablespoons chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/2 pound whole button mushrooms
  • 1 onion, sliced
  • 1 red bell pepper, cut into 1/2-inch wide strips
  • 1/2 cup chicken broth
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 6 hard-cooked eggs, cut in half lengthwise
  1. Mix cornmeal and cold water in 2-quart nonstick saucepan. Stir in boiling water, 1 tablespoon of the basil and 1/2 teaspoon salt. Cook, stirring occasionally, until mixture thickens and boils; reduce heat to low. Cook about 10 minutes, stirring occasionally, until very thick; remove from heat. Keep warm.
  2. Melt butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, onion, bell pepper and remaining 1 tablespoon basil in butter about 7 minutes, stirring occasionally, until onion is tender.
  3. Stir broth into cornstarch and 1/2 teaspoon salt. Stir into vegetable mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute; reduce heat.
  4. Carefully stir eggs into vegetable mixture. Simmer uncovered 3 to 5 minutes without stirring until eggs are hot. Serve over polenta.