Herbed Eggs and Vegetables on Polenta Recipe

Ingredients
<br>- 2/3 cup cornmeal
<br>- 1/2 cup cold water
<br>- 2 cups boiling water
<br>- 2 tablespoons chopped fresh basil, divided
<br>- 1/2 teaspoon salt
<br>- 1 tablespoon butter
<br>- 1/2 pound whole button mushrooms
<br>- 1 onion, sliced
<br>- 1 red bell pepper, cut into 1/2-inch wide strips
<br>- 1/2 cup chicken broth
<br>- 2 teaspoons cornstarch
<br>- 1/2 teaspoon salt
<br>- 6 hard-cooked eggs, cut in half lengthwise
<br><p></p>Directions
<br>step 1: Mix cornmeal and cold water in 2-quart nonstick saucepan.  Stir in boiling water, 1 tablespoon of the basil and 1/2 teaspoon salt.  Cook, stirring occasionally, until mixture thickens and boils; reduce heat to low.  Cook about 10 minutes, stirring occasionally, until very thick; remove from heat.  Keep warm.
<br>step 2: Melt butter in 10-inch nonstick skillet over medium heat.  Cook mushrooms, onion, bell pepper and remaining 1 tablespoon basil in butter about 7 minutes, stirring occasionally, until onion is tender.
<br>step 3: Stir broth into cornstarch and 1/2 teaspoon salt.  Stir into vegetable mixture.  Heat to boiling, stirring occasionally.  Boil and stir 1 minute; reduce heat.
<br>step 4: Carefully stir eggs into vegetable mixture.  Simmer uncovered 3 to 5 minutes without stirring until eggs are hot.  Serve over polenta.
<br>


Ingredients
- 2/3 cup cornmeal
- 1/2 cup cold water
- 2 cups boiling water
- 2 tablespoons chopped fresh basil, divided
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 pound whole button mushrooms
- 1 onion, sliced
- 1 red bell pepper, cut into 1/2-inch wide strips
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 6 hard-cooked eggs, cut in half lengthwise

Directions
step 1: Mix cornmeal and cold water in 2-quart nonstick saucepan. Stir in boiling water, 1 tablespoon of the basil and 1/2 teaspoon salt. Cook, stirring occasionally, until mixture thickens and boils; reduce heat to low. Cook about 10 minutes, stirring occasionally, until very thick; remove from heat. Keep warm.
step 2: Melt butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, onion, bell pepper and remaining 1 tablespoon basil in butter about 7 minutes, stirring occasionally, until onion is tender.
step 3: Stir broth into cornstarch and 1/2 teaspoon salt. Stir into vegetable mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute; reduce heat.
step 4: Carefully stir eggs into vegetable mixture. Simmer uncovered 3 to 5 minutes without stirring until eggs are hot. Serve over polenta.

Mastodon Share