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Creamy polenta with fresh peas and a boiled egg
Creamy polenta with fresh peas, Parmesan cheese and a soft boiled egg.
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Ingredients
Directions
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Slice the garlic cloves. Heat the butter in the frying pan and fry the vegetables and garlic for 5 min. On medium heat.
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Meanwhile, boil the eggs for 6 minutes. Let them scare, peel and halve them.
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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.
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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.
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Divide the polenta over deep plates and divide the vegetables and the halved eggs.
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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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