Polenta Bowls with Roasted Vegetables & Fried Eggs

Ingredients

• 6 large shallots, halved lengthwise
• 3 tablespoons olive oil, divided
• 1 pound thick asparagus spears, trimmed and cut into 2-inch pieces
• 6 ounces cremini mushrooms, halved lengthwise
• 3 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt, divided
• 2 cups whole milk
• 2 cups unsalted chicken stock
• 3/4 cup instant polenta
• 1/2 cup grated Parmesan cheese
• 4 large eggs

Instructions

1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil. Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat. Roast until lightly browned, about 12 minutes.
2. Add asparagus, mushrooms, vinegar, thyme, pepper, 1/4 teaspoon salt and 1 tablespoon oil to the pan with the shallots. Stir to coat. Roast until the vegetables are just tender, about 8 minutes.
3. Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat. Whisk in polenta; reduce heat to medium-low, and cook, whisking often, until thickened, 4 to 5 minutes. Remove from heat; stir in Parmesan.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs, 1 at a time; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.
5. Spoon the polenta into 4 shallow bowls; top with the vegetables and eggs and sprinkle with the remaining 1/4 teaspoon salt.