Herbed Eggs and Vegetables on Polenta

By: Betty Crocker®

"Traditional polenta made from simmered yellow cornmeal is the perfect base for seasoned mushrooms, onion and red bell pepper sauteed with eggs."

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Original Recipe Yield 4 servings

Mix cornmeal and cold water in 2-quart nonstick saucepan. Stir in boiling water, 1 tablespoon of the basil and 1/2 teaspoon salt. Cook, stirring occasionally, until mixture thickens and boils; reduce heat to low. Cook about 10 minutes, stirring occasionally, until very thick; remove from heat. Keep warm.
Melt butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, onion, bell pepper and remaining 1 tablespoon basil in butter about 7 minutes, stirring occasionally, until onion is tender.
Stir broth into cornstarch and 1/2 teaspoon salt. Stir into vegetable mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute; reduce heat.
Carefully stir eggs into vegetable mixture. Simmer uncovered 3 to 5 minutes without stirring until eggs are hot. Serve over polenta.