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–+ servings
Corn Polenta With Baked Eggs

Creamy Corn Polenta With Baked Eggs and Fresh Greens

This Corn Polenta With Baked Eggs is a comforting, adaptable dish perfect for weeknight dinners, combining creamy polenta with baked eggs and fresh greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Baking Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta Base
  • 2 tablespoons Butter Use olive oil for vegan option
  • 1 cup Corn Kernels Fresh, frozen, or canned
  • 3 cups Chicken or Vegetable Broth Water can be substituted
  • 1 cup Coarse Polenta Avoid instant polenta
  • 1 teaspoon Kosher Salt Adjust according to taste
For the Greens and Flavor Boost
  • 2 cups Chopped Greens (Spinach, Kale, or Broccoli Rabe) Use whatever is available
  • 0.5 cups Chopped Herbs (Basil, Mint, or Cilantro) Optional but recommended
  • 1 unit Scallions or Shallot Optional
  • Olives, Roasted Red Peppers, or Marinated Artichokes Optional
For the Creamy Topping
  • 4-6 unit Eggs Omit if vegan
  • 0.5 cups Cheese (Feta, Blue Cheese, Parmesan) Substitute with your preferred firm cheese
  • Black Pepper and Flaky Sea Salt For seasoning before serving
Serving Suggestions
  • Green Salad Recommended side dish

Equipment

  • Ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and melt about 2 tablespoons of butter in a large ovenproof skillet.
  2. Add 1 cup of corn kernels to the skillet and let them sizzle for 3-4 minutes until lightly browned.
  3. Pour in 3 cups of broth, add 1 cup of coarse polenta and 1 teaspoon of kosher salt. Whisk until it thickens, about 5 minutes.
  4. Incorporate 2 cups of chopped greens and 0.5 cups of cheese, stirring until the greens are wilted.
  5. Cover the skillet and bake for 20 minutes, stir, then cover and bake for another 15-25 minutes until tender.
  6. Remove from the oven and make 4-6 divots in the polenta, cracking an egg into each.
  7. Return to the oven and bake for an additional 5-10 minutes until eggs are cooked to your liking.
  8. Top with black pepper and flaky sea salt, serve warm with a green salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 38gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This dish is highly customizable. You can adjust greens and cheeses based on what you have available.

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