Polenta with Sautéed Spring Vegetables & Fried Eggs

Polenta bowls are a creamy and comforting way to showcase the freshest spring produce. Slide a runny fried egg on top, so you can break into that buttery yolk. 

What You Get

Polenta 

Spring onion 

Green garlic 

Asparagus 

English peas (see note below) 

Lemon 

Herb butter 

Eggs 

Grated Parmesan cheese 

What You’ll Need

Salt and freshly ground pepper

Milk (optional) 

Olive oil

Makes 3 servings

Active Time: 25 minutes  

Total Time: 25 minutes  

Step 1

In a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk or water, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt. 

Step 2

Meanwhile, thinly slice the spring onion and green garlic (if you notice any grit, rinse and pat dry). Snap off the tough ends of the asparagus, then slice the asparagus into bite-sized pieces. Shell the peas. Cut the lemon into wedges for serving. 

Step 3

In a cast-iron skillet or non-stick frying pan over medium-low heat, warm 1 tablespoon olive oil. Add the spring onion and green garlic and sauté until soft, 5 minutes. Add the asparagus and peas, along with ¼ cup water and a pinch of salt, and cook until the water has mostly evaporated and the vegetables are tender-crisp, 3 to 4 minutes. Add 1 tablespoon herb butter and stir until melted. Season to taste with salt and pepper. Transfer the vegetables to a plate and set aside and keep warm. 

Step 4

Wipe out the pan, return it to the heat, and warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up.  

Step 5 

Spoon the polenta into bowls, add the spring vegetables, and slide the fried eggs on top. Sprinkle with the grated cheese, drizzle with fresh olive oil, grind with pepper, and serve warm, with the lemon wedges for squeezing. 

Contains: milk, eggs. 

Note: Depending on seasonal availability, you may receive English peas, sugar snap peas, or frozen peas.

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