Description
This Corn Polenta With Baked Eggs is a heartwarming dish perfect for cozy dinners, combining creamy polenta with flavorful baked eggs.
Ingredients
Scale
- 2 tbsp Butter (Feel free to swap with olive oil for a dairy-free option)
- 2 cups Corn Kernels (Use fresh, frozen, or canned)
- 4 cups Chicken or Vegetable Broth (Water can work in a pinch)
- 1 cup Coarse Polenta (Not instant)
- 1 tbsp Kosher Salt (Adjust according to your taste preference)
- 1 cup Chopped Herbs (e.g., basil, mint, cilantro)
- 1 cup Scallions or Shallots (Substitute with onions if necessary)
- 2 cups Chopped Greens (e.g., spinach, kale, broccoli rabe)
- 1 cup Cheese (e.g., feta, blue cheese, Parmesan)
- 1 cup Olives, Roasted Red Peppers, or Artichokes (Optional for flavor)
- 4 large Eggs (Optional protein boost)
- to taste Black Pepper (For finishing)
- to taste Flaky Sea Salt (For finishing)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in an ovenproof skillet over medium heat.
- Stir in corn kernels and sauté for about 2-3 minutes.
- Whisk in the chicken or vegetable broth and kosher salt, then gradually add the coarse polenta while stirring for about 5 minutes.
- Fold in chopped herbs, scallions, greens, and cheese.
- Cover and bake for 20 minutes.
- Stir gently, then bake uncovered for an additional 15-25 minutes.
- Create wells in the polenta and crack the eggs into them, then bake uncovered for an additional 5-10 minutes.
- Finish with cracked black pepper and flaky sea salt before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 210 mg
Keywords: Corn Polenta, Baked Eggs, Cozy Dinner