Polenta Bowls with Roasted Vegetables & Fried Eggs

Substances

• 6 big shallots, halved lengthwise

• 3 tablespoons olive oil, divided

• 1 pound thick asparagus spears, trimmed and carve into 2-roam gadgets

• 6 oz. cremini mushrooms, halved lengthwise

• 3 tablespoons balsamic vinegar

• 1 tablespoon chopped contemporary thyme

• ½ teaspoon floor pepper

• ½ teaspoon salt, divided

• 2 cups total milk

• 2 cups unsalted chicken stock

• ¾ cup rapid polenta

• ½ cup grated Parmesan cheese

• 4 big eggs

1. Preheat oven to 425 levels F. Line a gigantic rimmed baking sheet with foil. Method shallots on the willing pan; drizzle with 1 tablespoon oil and toss to coat. Roast except lightly browned, about 12 minutes.

2. Add asparagus, mushrooms, vinegar, thyme, pepper, 1/4 teaspoon salt and 1 tablespoon oil to the pan with the shallots. Bolt to coat. Roast except the greens are finest tender, about 8 minutes.

3. Meanwhile, mix milk and stock in a gigantic saucepan; lift to a boil over medium-high warmth. Hobble in polenta; carve warmth to medium-low, and cook, whisking most frequently, except thickened, 4 to 5 minutes. Take a long way flung from warmth; lope in Parmesan.

4. Heat the leisure 1 tablespoon oil in a gigantic nonstick skillet over medium-high warmth. Add eggs, 1 at a time; cook, utilizing a rubber spatula to attend the eggs separate, except the whites are entirely cooked nonetheless the yolks are aloof a little runny, 2 to three minutes.

5. Spoon the polenta into 4 shallow bowls; top with the greens and eggs and sprinkle with the leisure 1/4 teaspoon salt.

Nutrition Facts (per serving)