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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host

The refrigerator light goes on...

If I had a nickel for every time in the last year I have said, "eggs are OK; quit worrying about them," I would be pretty rich by now. They're OK and this is a great way to have them. It's sort of like toad in the hole with great flavorful carbs and rich yummy eggs.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue. A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta). Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories.

There is usually not much fat in pasta, about a gram or so per serving. Most pasta is simply flour and water.


 

Polenta and Eggs



Servings = 1 | Serving size =1 cup polenta with one egg

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

1 cup water
1/4 cup coarse ground cornmeal (aka polenta or grits)
1/8 tsp salt
fresh ground black pepper (to taste)
1 large egg
1 Tbsp Parmigiano-Reggiano (grated)

Preheat the oven to 375°F.

Place the water in a small sauce pan over high heat. When the water is boiling, whisk in the polenta. Add it gradually while whisking so that it doesn't clump. Add the salt and pepper to the pan.

Reduce the heat to medium so that the polenta is simmering. Whisk almost continuously. After about 5 minutes, the polenta should be about the thickness of house paint.

Pour the polenta into a shallow dish, like an au gratin dish or even a small soufflé dish.

Crack the egg and pour it in the middle of the polenta. Place the dish in the oven and bake for 5 minutes. Sprinkle the parmesan over the top and cook for another 3 to 5 minutes. Serve.

Nutrition Facts

Serving size = 1 cup polenta with egg

Servings = 1

.

Amount Per Serving

Calories 189 Calories from Fat 58
  % Daily Value
Total Fat 7g 10%
    Saturated Fat 2g 10%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 41mg 14%
Sodium 400mg 17%
Total Carbohydrates 24g 8%
    Dietary Fiber 2g 9%
    Sugars 1g  
Protein 9g  
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 11%
Vitamin K 1 mcg Potassium 156 mg
Magnesium 46 mg