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:

Equipment:

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:

covered percent of daily need