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Baked Eggs Over Polenta

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

25 minutes


4   c.  vegetable broth

1   c.   cornmeal (plenta)

1   Tbsp.  olive oil

1   bag  Fresh H-E-B Asparagus, cut into 2-inch pieces

1   jar  H-E-B Marinara Sauce

4  4  large egg


Fill a large pot with vegetable broth and bring to a boil.

Add cornmeal and whisk briskly. Cook 5 minutes on High, stirring constantly. Reduce heat to Low and cook an additional 15 minutes, stirring occasionally.

Meanwhile, in a separate nonstick skillet, heat olive oil on Medium. Add asparagus and briefly saute. Add marinara sauce and bring to a simmer.

Using the back of a wooden spoon, create 4 small craters in the marinara sauce. Crack 1 egg into each crater, cover, and cook until egg whites are set but yolks are still runny.

For each serving, place polenta in the bottom of a bowl and top with an egg and marinara sauce.
Nutritional Information
Serving size: 578g, Calories: 310, Total Fat: 8g, Saturated Fat: 2g, Sodium: 220mg, Carbohydrates: 44g, Dietary Fiber: 8g, Protein: 14g
My H-E-B Health and Wellness

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