Polenta Fritters with Asparagus & Eggs

Ingredients

• 6  asparagus spears trimmed
• 1 serving bell pepper black to taste
• 2 large eggs 
• 2 tablespoons parmesan cheese shredded
• 6 ounces polenta in tube cut into 4 (1/2-inch-thick) slices

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. Add polenta and asparagus; cook 8 minutes, turning once.
3. Push polenta and asparagus to side of pan. Recoat pan with cooking spray.
4. Add eggs, and fry until yolks are set, about 3 minutes.
5. Serve eggs on warm polenta with asparagus on the side.
6. Sprinkle with cheese and black pepper.
7. Carb Star: Polenta
8. gram of Resistant Starch per 1/2 cup cooked
9. This soft, creamy grain is made from cooked cornmeal. Naturally high in Resistant Starch, polenta is also rich in fiber and contains a decent amount of protein, too. And it's versatile. It can be cooked into a creamy consistency or baked into crunchy sticks. In fact, you can even use it instead of white bread to make croutons.