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–+ servings
Corn Polenta With Baked Eggs

Corn Polenta With Baked Eggs - A Cozy, Comforting Dinner Treat

A heartwarming Corn Polenta With Baked Eggs offers comforting flavors and endless customization.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Polenta Base
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
  • 1 cup Corn Kernels Fresh, frozen, or canned can all work well.
  • 3 cups Chicken or Vegetable Broth Water can be used but will dilute flavor.
  • 1 cup Coarse Polenta Ensure it’s not instant for best texture.
  • 1 teaspoon Kosher Salt Adjust according to broth's saltiness.
Flavorful Add-ins
  • 1 cup Chopped Fresh Herbs (basil, mint, or cilantro) Optional but highly recommended.
  • 1 unit Scallions or Shallot Chop finely to avoid overwhelming the dish.
  • 1 cup Chopped Greens (spinach, kale, or broccoli rabe) Use any hearty green that you love.
  • ½ cup Cheese (feta, blue cheese, Parmesan) Feel free to choose your favorite firm cheese.
  • Optional Add-ins (olives, roasted red peppers, marinated artichokes) Customize to your preference.
Baked Eggs
  • 4-6 units Eggs Can be omitted for a lighter dish.
  • Black Pepper and Flaky Sea Salt For garnish, enhancing flavor when serving.
Serving
  • 1 unit Green Salad A crisp side that offers refreshing contrast.

Equipment

  • Ovenproof skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Melt 2 tablespoons of butter over medium heat in the skillet.
  3. Stir in 1 cup of corn kernels and allow them to sizzle for 3 to 4 minutes.
  4. Add 3 cups of chicken or vegetable broth, bring to a gentle simmer; whisk in 1 cup of coarse polenta and 1 teaspoon of kosher salt.
  5. Incorporate 1 cup of chopped greens, ½ cup of cheese, and herbs; stir until well combined.
  6. Cover the skillet and bake in the oven for 20 minutes; then stir gently and bake for another 15-25 minutes until tender.
  7. Create small divots in the polenta, then crack 4-6 eggs into each divot.
  8. Return to oven and bake uncovered for an additional 5-10 minutes, broiling for a minute if needed.
  9. Garnish with black pepper, flaky sea salt, and herbs; serve warm with a green salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 25IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This recipe encourages creativity; feel free to customize with your favorite greens and cheeses.

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