HERBY POLENTA WITH CORN, EGGS AND FETA
Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.
Provided by Yotam Ottolenghi
Categories casseroles, grains and rice, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.
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Matovu Andrew
[email protected]I can't wait to try this recipe!
Bayzid islam
[email protected]This dish is a great way to use up leftover corn on the cob.
Amshe Amchi
[email protected]I'm going to try this recipe with different herbs and cheeses next time.
James Torrence
[email protected]This recipe is a great way to get kids to eat their vegetables.
Sandeep Bista
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
Robiul Kazi
[email protected]This dish is perfect for a quick and easy weeknight meal.
Mayaya Ntanzi
[email protected]I'm not sure what I did wrong, but my polenta turned out mushy.
murad ali
[email protected]The polenta was a bit too thick for my taste, but the flavors were great.
Pelumi Ojediran
[email protected]This recipe is a keeper! I'll definitely be making it again.
Md Rube767
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Bluey - Chan
[email protected]This dish is a great way to use up leftover polenta.
Rashid samar
[email protected]I'm not a big fan of polenta, but this recipe changed my mind! It was creamy and flavorful, and the toppings were the perfect complement.
Samantha Valdez
[email protected]The polenta was a bit bland for my taste, but the corn, eggs, and feta helped to add some flavor.
jamie woollett
[email protected]I added some chopped sun-dried tomatoes and spinach to the polenta and it was delicious!
Kazi Kazi
[email protected]This dish was a hit with my family! Everyone loved the creamy polenta and the flavorful toppings.
Victoria Lovan
[email protected]Not a fan of the texture of the polenta, but the flavors were spot on.
Thegoodnews TV
[email protected]The herby polenta was cooked to perfection and the corn, eggs, and feta added a nice touch of flavor.
And Now
[email protected]Easy to follow recipe and turned out great!
Bianca bwalya
[email protected]This polenta dish was an absolute delight! The combination of herbs, corn, eggs, and feta cheese created a flavorful and satisfying meal.