Creamy polenta with fresh peas and a boiled egg

Name: creamy polenta with fresh peas and a boiled egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 80 g unsalted butter; 800 g stir fry vegetable eg Italian; 4 medium sized egg; 1 liter tap water; 1 vegetable stock; 250 g polenta; 80 g Parmigiano Reggiano; 1 tray broccocress

Creamy polenta with fresh peas, Parmesan cheese and a soft boiled egg.

Ingredients

Directions

Slice the garlic cloves. Heat the butter in the frying pan and fry the vegetables and garlic for 5 min. On medium heat.
Meanwhile, boil the eggs for 6 minutes. Let them scare, peel and halve them.
In the meantime, bring the water to the boil with the bouillon tablet and add the polenta. Allow the polenta to cook for 7 minutes, stirring, until thick.
Turn off the heat. Add the cheese together with the rest of the butter. Keep stirring the polenta until the cheese and butter are completely absorbed.
Divide the polenta over deep plates and divide the vegetables and the halved eggs.
Sprinkle with the broccocress and season with salt and pepper.

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Nutrition

615Calories

Sodium30% DV720mg

Fat46% DV30g

Protein48% DV24g

Carbs19% DV58g

Fiber36% DV9g

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