CORN POLENTA WITH BAKED EGGS
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zeeshan Rana
[email protected]This was a great recipe for a quick and easy meal. The polenta was creamy and the baked eggs were cooked perfectly.
Shan Akhtar
[email protected]This dish was easy to make and turned out delicious. I will definitely be making it again.
Hollie K
[email protected]I loved this recipe! The polenta was creamy and flavorful, and the baked eggs were cooked to perfection.
Ssetyabule Gabriel
[email protected]This was a great recipe! I would definitely make it again.
Tom Julian
[email protected]Overall, this was a good recipe, but I think it could be improved with a few tweaks.
Cristina Orosco
[email protected]The polenta was a bit too dry for my taste, but the baked eggs were delicious.
Humair Sunny
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning or some kind of sauce.
Andrew Stevens
[email protected]This was a great recipe for a quick and easy weeknight meal. The polenta was simple to make and the baked eggs were cooked perfectly.
Yvonne M'ayuk
[email protected]I'm not a big fan of polenta, but this recipe was really good. The polenta was creamy and flavorful, and the baked eggs were delicious.
Babayemi Motunrayo
[email protected]This dish was a hit with my family! Everyone loved the creamy polenta and the perfectly baked eggs.
Sopi D
[email protected]Loved this recipe! The polenta was creamy and flavorful, and the baked eggs were cooked to perfection.
Abdolrahman Sistane
[email protected]This recipe was easy to follow and the dish turned out great! The polenta was creamy and the baked eggs were perfectly cooked.
Shafiq Khan Official
[email protected]The polenta was delicious, but the baked eggs were a bit overcooked for my taste. Next time, I'll cook them for a shorter amount of time.
Joey Elswick
[email protected]This was a great recipe! The polenta was creamy and cheesy, and the baked eggs were perfectly cooked. I served it with a side of roasted vegetables, and it was a delicious and healthy meal.
Kmsaid ahmed
[email protected]I followed the recipe exactly, but my polenta turned out really dry and crumbly. I'm not sure what went wrong, but I was disappointed with the results.
Worden Breezy
[email protected]This dish was a bit too bland for my taste. The polenta was okay, but the baked eggs were kind of boring. I think it needed more seasoning or some kind of sauce.
okeh Sunday Kelvin
[email protected]This was a really easy and delicious dish to make. The polenta was simple to prepare, and the baked eggs were cooked to perfection. I served it with a side of sautéed mushrooms and onions, and it was a hit with my family.
H.G chandrika
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The polenta was so smooth and creamy, and the baked eggs were the perfect addition. I'll definitely be making this again.
Dan Evander
[email protected]The flavors in this dish were incredible. The corn polenta was sweet and savory, and the baked eggs were rich and creamy. I especially loved the crispy edges of the eggs. Definitely a new favorite recipe!
Xx_ROCKSTAR _xX
[email protected]This dish was an absolute delight! The polenta was creamy and flavorful, while the eggs were perfectly baked and had a lovely runny yolk. I served it with a side of roasted cherry tomatoes and fresh basil, and it was the perfect summer meal.