Roasted Vegetable Polenta Bake with Beans and Eggs

Ingredients

• 4 cups vegetable broth (960 g)
• 1 cup medium-grind polenta (170 g)
• 1 tablespoon olive oil (14 g)
• 1 medium zucchini, sliced (200 g)
• 1 pint cherry tomatoes (300 g)
• 1 small red onion, wedged (120 g)
• 1 can cannellini beans, drained (240 g)
• 4 large eggs (200 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons chopped fresh basil (8 g)
• 1 lemon, cut into wedges (120 g)

Instructions

1. Prepare dish. Heat oven to 425°F and lightly oil a 9-by-13-inch baking dish. Add zucchini, tomatoes, and onion, then toss with oil, salt, and pepper. Spread vegetables into loose, even layer so they roast rather than steam.
2. Roast vegetables. Roast for 18 minutes, stirring after 10 minutes. Tomatoes should soften and release juice, while zucchini and onion develop browned edges. Leave the oven on; the vegetables need not be tender before the final bake.
3. Cook polenta. Meanwhile, bring broth to a gentle simmer in a medium saucepan. Whisk in polenta gradually, reduce heat to low, and stir frequently for 18 to 22 minutes. It is ready when tender, thick, and slow to fall from a spoon.
4. Build base. Remove dish from oven and fold drained beans evenly through vegetables. Spoon hot polenta over them, then level it gently with the back of a spoon. A smooth surface helps keep the eggs in their wells.
5. Bake eggs. Make four shallow wells across the polenta and crack one egg into each. Bake 8 to 12 minutes, checking early; whites should look opaque and set, while yolks may remain soft or bake longer for firmness.
6. Rest and serve. Rest 5 minutes so polenta settles into portions. Scatter basil, offer lemon wedges, and scoop deeply to include vegetables, beans, polenta, and egg in each serving.

Notes

• Medium-grind polenta gives the most dependable structure. If using instant polenta, follow package timing and keep it loose enough to spread easily.
• Egg timing varies with their size and starting temperature. Check at 8 minutes, then bake in brief increments until whites and yolks suit you.
• To get ahead, roast vegetables and cook polenta a day ahead. Refrigerate combined base, then add eggs immediately before baking.

Nutrition Facts