Corn Polenta With Baked Eggs
Published Sept. 23, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3tablespoons butter
- ½cup corn kernels, fresh, frozen or canned and drained (optional)
- 1quart chicken or vegetable broth, or water
- 1cup coarse polenta (not instant)
- ½ to 1teaspoon kosher salt, to taste
- Chopped basil, mint or cilantro, plus more for serving (optional)
- 2 to 3scallions or a large shallot, sliced (optional)
- 2 to 3cups chopped greens, such as spinach, kale or broccoli rabe (optional)
- ¼ to ½cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
- 2tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
- 4 to 6eggs
- Black pepper and flaky sea salt, for serving
- Green salad, for serving
Nutritional analysis per serving (4 servings)
666 calories; 39 grams fat; 15 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 40 grams protein; 719 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
- Step 2
Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
- Step 3
At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
- Step 4
Cover the pan. (Aluminum foil or a pasta pot lid will work if you don’t have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
- Step 5
Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it’s risky because you might overcook the yolks.
- Step 6
Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
Private Notes
Comments
The thing about polenta is that it can take a lot of flavor--more aromatics, more spice. Also, I am new to the artisan grain game, and a bloody butcher cornmeal tastes so much more like corn than any other polenta I've ever had.....worth the splurge for me.
I approach this "pandemic" portion of Melissa's recipes in the spirit with which they were offered: one woman putting herself in readers shoes during uncertain times, staring at her pantry and creating dishes - to eat that same day - out of thin air. She takes pains to note which ingredients are optional, and gives numerous substitutions.
I had a more fine grind of polenta than this recipe called for, so the texture suffered. But nothing else can account for the general weirdness of this dish. I used tender kale, olives, marinated feta, and Pecorino Romano; eggs on top to finish. As I put it together, I thought that this wasn't going to work. An hour later and the flavor is meh, the combo of ingredients strange. This recipe needs refining.
Not your typical breakfast, and maybe not to everyone’s liking, but hey, that’s why I love NYT Cooking. I made two important modifications: 3 cups of broth instead of four. This yields a thicker polenta, and there’s no need to whisk and cook the polenta for an extra 10-15 minutes. Given my lifelong aversion to runny eggs, I beat six eggs into a bowl and ladled them into the cavities. 15 mins later they were cooked to my liking. Sautéed all the veggies (save for the spinach) before adding the broth and polenta. Yum! Great alternative to another bowl of oatmeal.
I liked it, and my kids liked it! The eggs were fun to put in. I used sheep cheese pretty liberally, and a fair amount of cilantro. Vegetable broth. Bob’s Mill polenta. Oil instead of butter. Kale was my veggie. I increased the heat to cook the eggs at the end to 375. I’ll make this again
Great brunch or low-key dinner option. Agree good with a light salad. My go-to is arugula dressed with Braggs. The only limitation of this recipe is one's imagination.
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