Corn Polenta with Baked Eggs

1. Sauté Corn in Butter

Begin by melting the butter in an ovenproof skillet over medium heat. If you're using it, once the butter has melted, toss in the corn and let it sizzle until it's heated through and infused with that rich, buttery flavor.

2. Combine Polenta and Broth

Carefully pour in the broth, sprinkle in the polenta, and season with the kosher salt. A whisk is your best friend here, as it will help you to combine everything smoothly. Keep stirring for about 5 minutes, until the polenta is well mixed and starting to thicken.

3. Add Optional Ingredients

Now is the time to get creative—if you're adding any of the optional ingredients like fresh herbs, scallions, greens, cheese, or olives, fold them into the polenta mixture now. Each add-in will bring its own unique touch, so feel free to customize to your taste.

4. Bake the Polenta

With your polenta beautifully blended, cover the skillet with a lid or foil and transfer it to a preheated oven. Bake at 375°F (190°C) for about 20 minutes, which allows the flavors to meld together and the polenta to start softening up.

5. Stir and Continue Baking if Necessary

After 20 minutes, uncover the skillet and give the polenta a good stir to check the consistency. If it's not quite tender, cover it again and return it to the oven for another 15 to 25 minutes. This cook time varies depending on the type of polenta you use, so keep an eye on it.

6. Add Eggs and Bake

Once the polenta is creamy and tender, remove the skillet from the oven and make small divots in the polenta with the back of a spoon. Crack an egg into each divot, then slide the skillet back into the oven. Bake for an additional 5 to 10 minutes, or until the egg whites are set but the yolks are still slightly runny, enveloping them with the warmth of the polenta.