Broccolini & Goat Cheese Polenta with Soft-Boiled Eggs & Red Onion Jam

Broccolini & Goat Cheese Polenta with Soft-Boiled Eggs & Red Onion Jam could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2 and costs $5.58 per serving. This main course has 601 calories, 28g of protein, and 22g of fat per serving. Head to the store and pick up polenta, red pepper flakes, garlic, and a few other things to make it today. This recipe from Blue Apron has 155 fans. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Soft Boiled Eggs with Red Spinach on Toast, Perfect Soft-Boiled Eggs & Grilled Cheese Soldiers, and Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese.

Servings: 2

Cooking duration: 40 minutes

 

Ingredients:

2 Tablespoons Sliced Almonds

½ Pound Broccolini

2 Farm Eggs

3 Cloves Garlic

4 Ounces Goat Cheese

1 Tablespoon Honey

¾ Cup Polenta

1 Red Onion

¼ Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Red Wine Vinegar

Equipment:

pot

knife

bowl

whisk

Cooking instruction summary:

1Cook & peel the eggs:Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.2Prepare the ingredients: While the eggs cook, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and small dice the onion. Crumble the goat cheese. Peel and mince the garlic.3Blanch the broccolini:Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.4Make the onion jam:While the broccolini cooks, in the pot used to cook the eggs, combine the onion and cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated. Add the honey and vinegar. Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste. Transfer to a bowl. Carefully rinse and dry the pot.5Cook the polenta:While the onion jam cooks, in the pot used to cook the broccolini, combine 3 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to cup of water to achieve your desired consistency.) Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.6Finish the broccolini & plate your dish:In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the blanched broccolini and almonds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs. Enjoy!1Cook & peel the eggs:Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.2Prepare the ingredients: While the eggs cook, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and small dice the onion. Crumble the goat cheese. Peel and mince the garlic.3Blanch the broccolini:Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.4Make the onion jam:While the broccolini cooks, in the pot used to cook the eggs, combine the onion and cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated. Add the honey and vinegar. Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste. Transfer to a bowl. Carefully rinse and dry the pot.5Cook the polenta:While the onion jam cooks, in the pot used to cook the broccolini, combine 3 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to cup of water to achieve your desired consistency.) Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.6Finish the broccolini & plate your dish:In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the blanched broccolini and almonds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs. Enjoy!

 

Step by step:

1Cook & peel the eggs

1. Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes.

2. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.2Prepare the ingredients: While the eggs cook, wash and dry the fresh produce.

3. Heat a second medium pot of salted water to boiling on high.


Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and small dice the onion. Crumble the goat cheese. Peel and mince the garlic.3Blanch the broccolini

1. Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife.

2. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.4Make the onion jam:While the broccolini cooks, in the pot used to cook the eggs, combine the onion and cup of water; season with salt and pepper.

3. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated.

4. Add the honey and vinegar. Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste.

5. Transfer to a bowl. Carefully rinse and dry the pot.5Cook the polenta:While the onion jam cooks, in the pot used to cook the broccolini, combine 3 cups of water and a big pinch of salt.

6. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to cup of water to achieve your desired consistency.)

7. Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.6Finish the broccolini & plate your dish:In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot.

8. Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

9. Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife.

10. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.4Make the onion jam:While the broccolini cooks, in the pot used to cook the eggs, combine the onion and cup of water; season with salt and pepper.

11. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated.

12. Add the honey and vinegar. Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste.

13. Transfer to a bowl. Carefully rinse and dry the pot.5Cook the polenta:While the onion jam cooks, in the pot used to cook the broccolini, combine 3 cups of water and a big pinch of salt.

14. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to cup of water to achieve your desired consistency.)

15. Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.6Finish the broccolini & plate your dish:In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot.

16. Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

17. Add the blanched broccolini and almonds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs. Enjoy!


Add the blanched broccolini and almonds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs. Enjoy!1Cook & peel the eggs

1. Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes.

2. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.2Prepare the ingredients: While the eggs cook, wash and dry the fresh produce.

3. Heat a second medium pot of salted water to boiling on high.


Nutrition Information:

Quickview
600k Calories
28g Protein
21g Total Fat
73g Carbs
16% Health Score
Limit These
Calories
600k
30%

Fat
21g
34%

  Saturated Fat
10g
63%

Carbohydrates
73g
24%

  Sugar
15g
17%

Cholesterol
189mg
63%

Sodium
313mg
14%

Get Enough Of These
Protein
28g
57%

Vitamin C
109mg
133%

Vitamin A
3027IU
61%

Selenium
26µg
38%

Phosphorus
348mg
35%

Vitamin B2
0.57mg
33%

Copper
0.63mg
32%

Manganese
0.52mg
26%

Calcium
234mg
23%

Iron
4mg
23%

Vitamin B6
0.45mg
22%

Vitamin E
3mg
22%

Fiber
4g
19%

Magnesium
64mg
16%

Vitamin B5
1mg
15%

Vitamin B1
0.19mg
13%

Zinc
1mg
12%

Folate
46µg
12%

Potassium
339mg
10%

Vitamin B12
0.5µg
8%

Vitamin D
1µg
7%

Vitamin B3
1mg
7%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Shrimp & Crab Egg Rolls
Chicken Schnitzel
Skinny Chicken Stew with Cheesy Croutons
Cade’s Chicken Fried Rice
Broccoli and Cheese Egg Bake
Loaded Mashed Potato Cups
veg manchurian , how to make vegetable manchurian
Cupcake Camp Dallas… and Dr Pepper Shot Cupcakes
Cheese & Tomato Pizza
Kitty Litter Cake – yes, its cake, and it looks like a litter box
Food Trivia

Honeybee workers must visit 2 million flowers to make one pound of honey.

Food Joke

Top 10 Things Heard Outside The New Mel Gibson Movie10. "Hey -- no shoving, Monsignor!"9. "I don`t know why they added subtitles -- everyone speaks Aramaic"8. "I`m hoping my medium Mountain Dew will miraculously be changed into an extra large Mountain Dew"7. "These `Lord of the Ring` films are getting odder and odder"6. "Was this really based on a book?"5. "Twelve dollars for a movie ticket? Now that`s a sin, am I right, people?"4. "The Pope loved it almost as much as "Barber Shop 2`"3. "Uh...I don`t feel like dinner right now."2. "That was awesome when Trump fired Pontius Pilate"1. "Don`t tell me the ending"

Popular Recipes
Banana Pudding Cake

Foodista

Tomatillo and Chile Wings in Corn Husks

Food Republic

Spiked Mudslide Cake

Foodnetwork

Roasted Strawberry Buttermilk Ice Cream

Foodess

Apricot Spinach Salad with Avocado Basil Dressing

Tori Avey