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Tomato & Egg Polenta Bake

with Cheddar, Truffle Butter & Arugula Salad

Keep It Vegetarian

Active:

12m

Total:

40m

Eggs are nestled into a rich, creamy base of cheesy polenta—studded with juicy tomatoes—then baked in a recyclable tray for easy cleanup.

Details

Eggs are nestled into a rich, creamy base of cheesy polenta—studded with juicy tomatoes—then baked in a recyclable tray for easy cleanup.

Nutrition per serving

22g Protein

Ingredients

2 each

Pasture-Raised Eggs

¾ cup

Polenta

4 oz

Grape Tomatoes

¼ cup

Cream

1 oz

White Truffle Flavored Butter

2 oz

Arugula

2 tsp

Honey

2 tbsp

Sliced Roasted Almonds

1 tbsp

Sherry Vinegar

2 oz

Cheddar Cheese Curds

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Assemble & bake the tray

Preheat the oven to 450°F. Wash and dry the fresh produce. In the tray(s), combine the cheese curds (tearing into bite-sized pieces before adding), polenta, cream (shaking the packet before opening), and tomatoes. Add 1 1/2 cups of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to combine. Tightly cover the tray(s) with foil and bake 20 minutes. Leaving the oven on, remove from the oven.

step 2

Add the eggs

Using a spoon, create shallow wells for the eggs in the center of the tray(s). Carefully crack an egg into each well; season with salt and pepper. Evenly top with half the butter (you will have extra). Return to the oven and bake 5 to 7 minutes, or until the eggs are cooked through. Remove from the oven.

step 3

Make the salad & serve your dish

Meanwhile, in a bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Season with salt and pepper. Add the arugula; toss to combine. Serve the baked tray(s) with the salad. Garnish the salad with the almonds. Enjoy!