Description

This creamy corn polenta with baked eggs and fresh greens is a hearty, comforting dish perfect for brunch or a light dinner. The polenta is cooked with sweet corn and broth, enriched with butter and cheese, then baked with fresh greens for added nutrition. Finally, eggs are baked on top until just set, creating a satisfying balance of creamy, savory textures. Serve warm with a crisp green salad for a wholesome meal.

Ingredients

Scale

Main 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)
2 cups Chopped Greens (Spinach, Kale, or Broccoli Rabe) (Use whatever is available)
0.5 cups Cheese (Feta, Blue Cheese, Parmesan) (Substitute with your preferred firm cheese)
4-6 unit Eggs (Omit if vegan)

Optional Ingredients

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)
Black Pepper and Flaky Sea Salt (For seasoning before serving)
Green Salad (Recommended side dish)

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Instructions

Preheat and prepare skillet: Preheat your oven to 350°F (175°C) and melt about 2 tablespoons of butter in a large ovenproof skillet, ensuring it coats the bottom evenly.
Cook corn kernels: Add 1 cup of corn kernels to the skillet and sauté for 3-4 minutes until they are lightly browned and fragrant.
Add polenta and broth: Pour in 3 cups of chicken or vegetable broth, add 1 cup of coarse polenta and 1 teaspoon of kosher salt. Whisk continuously over medium heat until the mixture thickens, approximately 5 minutes.
Incorporate greens and cheese: Stir in 2 cups of chopped greens and 0.5 cups of cheese, mixing until the greens have wilted and the cheese has started to melt.
Bake polenta: Cover the skillet with a lid or foil and bake in the preheated oven for 20 minutes. Remove and stir the polenta, then cover and bake for another 15-25 minutes until the polenta is tender throughout.
Add eggs: Take the skillet out from the oven, use a spoon to make 4-6 small indentations in the polenta and crack an egg into each divot.
Bake eggs: Return the skillet to the oven and bake for an additional 5-10 minutes, until the eggs are cooked to your preferred doneness.
Season and serve: Remove from oven, season with black pepper and flaky sea salt. Serve warm, accompanied by a fresh green salad for a complete meal.

Notes

You can substitute butter with olive oil to make this recipe vegan-friendly.
Use vegetable broth and omit eggs and cheese to create a fully vegan version.
Coarse polenta is key for texture; avoid instant polenta as it alters the consistency.
Feel free to add chopped scallions, herbs, or marinated vegetables for extra flavor.
Baking times for the eggs can be adjusted depending on how runny or firm you prefer the yolks.
This dish pairs well with a crisp green salad or roasted vegetables.