55 minutes
A cozy and flavorful dish with creamy polenta topped with corn, eggs, and crumbled feta cheese, perfect for any meal.
Frozen Corn Kernels, defrosted
0 oz
Baby Spinach, roughly torn or sliced
0 oz
Coarse Cornmeal
0 oz
Parmesan Cheese, finely grated
cups
Scallions, thinly sliced
each
Fresh Cilantro, roughly chopped
cups
Flat Leaf Parsley, roughly chopped
tablespoons
Dill, roughly chopped
tablespoons
Garlic Clove, finely chopped
each
to taste
to taste
cups
cups
Unsalted Butter, cut into cubes
tablespoons
Greek Feta, roughly crumbled
0 oz
Medium Eggs, at room temperature
each
tablespoons
teaspoons
1. Preheat Oven and Prepare Corn-Spinach Mixture
Preheat your oven to 375°F (200°C). Pulse the corn in a food processor until roughly chopped. In a large bowl, combine the pulsed corn with the torn spinach, cornmeal, Parmesan, most of the scallions, cilantro, parsley, dill, garlic, and a pinch of salt and pepper.
2. Bake the Polenta Base
Transfer the herb and corn mixture to an oven-proof skillet. Pour in the milk and chicken stock, dot the mixture with cubes of butter, and gently mix. Bake for about 20 minutes, then whisk and bake for another 20 minutes until set and creamy.
3. Add Feta and Eggs
Stir half of the crumbled feta into the polenta. Increase the oven temperature to 425°F (220°C). Make eight wells in the polenta and crack an egg into each one. Season with salt and pepper, and sprinkle the remaining feta over the top. Bake for 10-15 minutes until the egg whites are set.
4. Garnish and Serve
Mix the reserved scallions and cilantro with olive oil. Once the eggs are done, garnish the polenta with this herby oil and a sprinkle of red-pepper flakes.
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