Description

This Creamy Corn Polenta with Baked Eggs and Fresh Greens is a comforting and hearty dish perfect for brunch or dinner. Featuring a creamy polenta base cooked with fresh corn and broth, enriched with cheese and tender greens, and topped with baked eggs, this recipe combines simple ingredients into a flavorful and nourishing meal. It’s easy to prepare and can be customized for vegan options by substituting butter and omitting eggs.

Ingredients

Scale

Base and Vegetables

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)
2 cups Chopped Greens (Spinach, Kale, or Broccoli Rabe) (Use whatever is available)

Herbs and Aromatics

0.5 cups Chopped Herbs (Basil, Mint, or Cilantro) (Optional but recommended)
1 unit Scallions or Shallot (Optional)
Olives, Roasted Red Peppers, or Marinated Artichokes (Optional)

Toppings

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)

Serving Suggestion

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 for the polenta base.
Sauté Corn: Add 1 cup of corn kernels to the skillet and let them sizzle for 3-4 minutes until lightly browned to develop a mellow, sweet flavor.
Cook Polenta: Pour in 3 cups of broth, add 1 cup of coarse polenta and 1 teaspoon of kosher salt. Whisk continuously until the mixture thickens, about 5 minutes, creating a creamy base.
Add Greens and Cheese: Incorporate 2 cups of chopped greens and 0.5 cups of cheese, stirring until the greens are wilted and the cheese is slightly melted for added richness.
Bake Partially Covered: Cover the skillet and bake for 20 minutes. Then stir the mixture, cover again, and bake for another 15-25 minutes until the polenta is tender and cooked through.
Add Eggs: Remove the skillet from the oven and make 4-6 indentations in the polenta. Crack an egg into each divot, distributing them evenly.
Bake Eggs: Return the skillet to the oven and bake for an additional 5-10 minutes until eggs reach your desired level of doneness (runny, medium, or firm yolks).
Season and Serve: Top with black pepper and flaky sea salt. Serve the creamy corn polenta warm, accompanied by a fresh green salad for a complete meal.

Notes

You can make this dish vegan by substituting butter with olive oil and omitting the eggs and cheese.
Use fresh, frozen, or canned corn kernels depending on availability; fresh will provide the best sweetness.
Coarse polenta is essential for texture; instant polenta will not yield the same creamy consistency.
Feel free to vary the greens and herbs based on what you have on hand for a versatile dish.
This dish pairs beautifully with a simple lemon vinaigrette green salad to balance the richness.
Adjust salt levels carefully, especially if using salted broth or cheeses.