Summer Vegetable Marinara with Polenta & Eggs

Delicious, dairy-free meal perfect for summer.

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: California
Keyword: Inspired by Sun Basket
Servings: 2 servings
Calories: 970kcal

Ingredients

Beans

  • ¾ cup dry white beans e.g., alubia blanca
  • bean spices

Polenta

  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup polenta
  • 1 tbsp olive oil
  • ½ tsp salt

Eggs, Marinara, Vegetables

  • 2 large eggs
  • 1 large red onion
  • 2 cloves garlic
  • 1 large red bell pepper
  • 1 ear corn
  • 1 pint cherry tomatoes
  • 3 sprigs fresh cilantro
  • 1 large lemon
  • 2 tbsp olive oil
  • ½ tsp salt

Instructions

Beans

  • Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
    ¾ cup dry white beans, bean spices

Polenta

  • In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
    2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

  • In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
  • Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
    1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
  • Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
    2 tbsp olive oil, ½ tsp salt
  • Carefully peel the eggs. Cut the eggs in half lengthwise.
  • Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Calories: 970kcal | Carbohydrates: 147g | Protein: 37g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2234mg | Potassium: 2508mg | Fiber: 20g | Sugar: 19g | Vitamin A: 5020IU | Vitamin C: 196mg | Calcium: 287mg | Iron: 12mg
Nutrition Facts
Summer Vegetable Marinara with Polenta & Eggs
Amount Per Serving
Calories 970 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 2234mg97%
Potassium 2508mg72%
Carbohydrates 147g49%
Fiber 20g83%
Sugar 19g21%
Protein 37g74%
Vitamin A 5020IU100%
Vitamin C 196mg238%
Calcium 287mg29%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.