Savory Polenta & Soft-Boiled Eggs with Mushrooms, Bok Choy & Shishito Peppers

Savory Polenta & Soft-Boiled Eggs

with Mushrooms, Bok Choy & Shishito Peppers

Group Created with Sketch. 35 min
Vegetarian Plant-Forward 500 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
  • View All
    Nutrition Label
    Download

This hearty dish is packed with umami-rich flavors thanks to the sweet white miso paste we’re whisking into smooth polenta, and the savory black bean-chile sauce that coats the trio of vegetables served on top. It’s all complete with a silky soft-boiled egg and a garnish of crunchy sesame seeds.

Get Cooking
fresh
ingredients
Savory Polenta & Soft-Boiled Eggs with Mushrooms, Bok Choy & Shishito Peppers
Title
  • 2 Pasture-Raised Eggs
  • ¾ cup Polenta
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 3 oz Shishito Peppers
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, in a separate medium pot, combine 4 cups of water and a big pinch of salt; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook & finish the polenta:
3 Cook & finish the polenta:

Add the polenta to the pot of salted boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Add the miso paste; whisk until combined. Taste, then season with salt and pepper if desired. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Once the polenta has cooked about 10 minutes, in the pot used to cook the eggs, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the black bean-chile sauce (carefully, as the liquid may splatter), vinegar, and chopped bok choy leaves. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and seasoned eggs. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

2 Prepare the ingredients:

Meanwhile, in a separate medium pot, combine 4 cups of water and a big pinch of salt; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:
Cook & finish the polenta:
3 Cook & finish the polenta:

Add the polenta to the pot of salted boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Add the miso paste; whisk until combined. Taste, then season with salt and pepper if desired. 

4 Cook the vegetables & serve your dish:

Once the polenta has cooked about 10 minutes, in the pot used to cook the eggs, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the black bean-chile sauce (carefully, as the liquid may splatter), vinegar, and chopped bok choy leaves. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and seasoned eggs. Garnish with the sesame seeds. Enjoy!

Cook the vegetables & serve your dish: