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Nutrition Facts
Serving Size 246 g
(Approx. 12 Servings)
Amount Per Serving
Calories 140 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 330 mg 14%
Total Carbohydrate 20 g 7%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 6 g
Vitamin A 10% Iron 6%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Eggs Over Polenta
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

4 cup(s) vegetable broth
1 cup(s) cornmeal
1 Tbsp olive oil
1 asparagus, cut into 2-inch pieces
24 Oz H-E-B Marinara Sauce
5 large eggs
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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 non-stick skillet, heat olive oil on medium and add asparagus and briefly sauté. 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 marinara sauce and an egg.



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