Description

This creamy corn polenta with baked eggs and fresh greens is a comforting and flavorful dish perfect for brunch or a hearty dinner. Made with wholesome ingredients like fresh corn, coarse polenta, leafy greens, and baked eggs, this recipe offers a satisfying blend of textures and flavors. The dish is enriched with cheese and herbs, then baked to perfection in the oven. It pairs wonderfully with a simple green salad for a complete meal.

Ingredients

Scale

Base Ingredients

2 tablespoons Butter (Use olive oil for vegan option)
1 cup Corn Kernels (Fresh, frozen, or canned)
3 cups Chicken or Vegetable Broth (Water can be substituted)
1 cup Coarse Polenta (Avoid instant polenta)
1 teaspoon Kosher Salt (Adjust according to taste)

Greens and Herbs

2 cups Chopped Greens (Spinach, Kale, or Broccoli Rabe) (Use whatever is available)
0.5 cups Chopped Herbs (Basil, Mint, or Cilantro) (Optional but recommended)
1 unit Scallions or Shallot (Optional)

Optional Add-ins and Toppings

Olives, Roasted Red Peppers, or Marinated Artichokes (Optional)
4-6 unit Eggs (Omit if vegan)
0.5 cups Cheese (Feta, Blue Cheese, Parmesan) (Substitute with your preferred firm cheese)
Black Pepper and Flaky Sea Salt (For seasoning before serving)
Green Salad (Recommended side dish)

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Instructions

Preheat and Melt Butter: Preheat your oven to 350°F (175°C) and melt about 2 tablespoons of butter in a large ovenproof skillet to prepare the skillet for cooking.
Cook Corn Kernels: Add 1 cup of corn kernels to the skillet and let them sizzle for 3-4 minutes until they are lightly browned and fragrant, enhancing their natural sweetness.
Add Broth and Polenta: Pour in 3 cups of chicken or vegetable broth, add 1 cup of coarse polenta and 1 teaspoon of kosher salt. Whisk continuously until the mixture thickens, which should take about 5 minutes.
Incorporate Greens and Cheese: Stir in 2 cups of chopped greens and 0.5 cups of cheese until the greens wilt and the cheese begins to melt into the polenta, adding flavor and richness.
Bake the Polenta: Cover the skillet and bake in the preheated oven for 20 minutes. Afterward, stir the mixture, cover again and bake for an additional 15-25 minutes until the polenta is tender and fully cooked.
Add Eggs: Remove the skillet from the oven and create 4-6 small wells or divots in the polenta. Crack one egg into each divot carefully, distributing them evenly across the surface.
Bake Eggs: Return the skillet to the oven and bake for another 5-10 minutes, depending on how you prefer your eggs cooked (soft or firm yolks).
Season and Serve: Remove from the oven, season with black pepper and flaky sea salt to taste, and serve warm accompanied by a fresh green salad for a balanced meal.

Notes

For a vegan version, replace butter with olive oil, omit eggs, and use a plant-based cheese alternative or nutritional yeast.
You can substitute any type of broth with water, but broth adds more flavor.
Use fresh corn kernels in season for the best flavor; frozen or canned corn works well as alternatives.
Add chopped scallions or shallots for extra aromatic flavor if desired.
Optional add-ins like olives, roasted red peppers, or marinated artichokes can be stirred in with the greens for variety.
Ensure to use coarse polenta rather than instant for better texture and cooking results.
Adjust salt and seasoning according to taste and dietary preferences.