Wednesday, February 3, 2016

Chipotle-Roasted Veggie Polenta Bowl with Truffled Eggs #FreshTastyValentines #sponsor #giveaway



This is a fantastic, hearty breakfast for your Valentine. And while I make some version of this at least once a month, this was the first time I used something other than olive oil to roast my veggies...and the first time I shaved black truffles on the top of the eggs.

Thanks to Fresh Tasty Valentines sponsor T.Lish Dressings, my veggies had a hint of chipotle. I used some broccolini from Mann Packingstirred some Gourmet Garden Herbs & Spices into the polenta, and topped it all with an egg and thin shavings of black truffle. Delectable and perfectly decadent for a special breakfast or brunch entree!

Ingredients

Roasted Veggies

  • delicata squash, halved, deseeded, and sliced
  • butternut squash, peeled and cubed
  • sweet potatoes, cubed
  • fennel, trimmed and sliced
  • broccolini from Mann Packing
  • Chipotle Vinaigrette & Marinade from T.Lish Dressings

Polenta

  • 2 C polenta
  • 3 C warm chicken stock
  • 3 C warm water
  • 2 T olive oil
  • 2 T lightly dried parsley from Gourmet Garden
  • 2 T lightly dried basil from Gourmet Garden
  • 1/2 C shredded parmesan cheese

Topping

  • eggs, boiled to your preference
  • black truffles
  • fresh chopped parsley
  • freshly ground salt
  • freshly ground pepper


Procedure

Roasted Veggies
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. Place the delicata squash, butternut squash, sweet potatoes, and fennel in a large mixing bowl.


Pour in enough Chipotle Vinaigrette & Marinade from T.Lish Dressings to coat everything. Toss and turn out onto a parchment lined sheet in a single layer.


Slice the broccolini into 2" length and toss to coat with Chipotle Vinaigrette & Marinade. Turn the broccolini onto a parchment-lined sheet in a single layer.



Roast for 30 to 35 minutes, until the broccoloini is fork tender and the squash is nicely caramelized. Set aside until you're ready to plate.


Polenta
Butter a baking dish and preheat the oven to 350 degrees F. Mix all of the ingredients - except the herbs and cheese - together in a large mixing bowl. Then spoon everything into the baking dish. Bake for an hour, but stir it every twenty minutes. When it's finished, add herbs and cheese. Stir that together until the cheese is completely incorporated.

To Serve
Spoon the roasted veggies onto a plate. Scoop the polenta on top and lay a few more veggies on top. Peel and halve your eggs. Place them on top of the polenta. Shave black truffle slices on top of the egg and sprinkle with fresh parsley. Serve immediately. Che squisito!


Giveaway
Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You can win prize packages from T.Lish, Mann Packing, and Gourmet Garden Herbs & Spices!

*Disclosure: I received complimentary product from T.Lish, Mann Packing, Gourmet Garden Herbs & Spices for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Find T.Lish
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here


Find Mann Packing
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here

Find Gourmet Garden
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here


Today's #FreshTastyValentines Recipes

5 comments:

  1. This is awesome! I love when eggs appear outside of breakfast.

    ReplyDelete
  2. Oh, my. I am drooling just thinking about all those wonderful flavors! WOW!

    ReplyDelete

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