This is a really rich & delicious recipe that I cooked up for Ben & I last night. We are always trying to find new ways to keep our grocery bill down, so I have been experimenting with some egg dishes recently, as an inexpensive source of protein. Plus, our friends from church have a chicken coop and are always giving us fresh eggs! The main ingredients in this recipe are: cornmeal, eggs & milk---you can substitute most anything else in the recipe with ingredients that you have on hand to make it a very frugal, yet tasty dish. For those of you who are new to polenta, it is a creamy, grits-like food made from cornmeal--Its good for you, and obviously a very inexpensive dish to make!
1/2 cup roasted cherry/grape tomatoes*
2 1/4 cups milk, 1% worked well for me
1 cup water
1 tsp. sea salt
1/2 tsp. parsley
1 cup yellow cornmeal (polenta)
1/3 cup grated parmesan cheese
1 TBSP. olive oil
1/2 bunch of asparagus, diced (its in season during spring & summer, so its much cheaper in the stores right now!)
1 small jalapeno, seeded & diced
1 green bell pepper, cut into strips
1 small lemon, wedged
**homemade salsa on side
* roast tomatoes in oven at 350 for about 40 minutes, start this before you start the rest of the meal
1. In a large saucepan combine milk, water, salt & parsley; bring to a boil. Gradually whisk in cornmeal (whisk it real good!) and reduce heat to med-low. cook, stirring frequently for 12 to 15 min or until nice and thick. Reduce heat to low, and cover to keep warm.
2. In a large skillet heat olive oil over medium heat. Add asparagus, jalapeno, bell pepper & roasted tomatoes. Cook 3-5 min or until tender. Season with salt and pepper. Remove from heat & wrap the veggies in foil to keep warm.
3. In the same skillet that was used for the veggies, heat olive oil over med to med-high heat. Add eggs one at a time to skillet, frying until they are to your desired "doneness". Sprinkle with pepper & garlic powder.
4. To serve, laddle polenta onto plates, top with vegetable mixture and 2 eggs. Garnish with parmesan cheese, salsa & a wedge of lemon.