Ingredients
2 to 3
tablespoons butter
½
cup corn kernels, fresh, frozen or canned and drained (optional)
1
quart chicken or vegetable broth, or water
1
cup coarse polenta (not instant)
½ to 1
teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3
scallions or a large shallot, sliced (optional)
2 to 3
cups chopped greens, such as spinach, kale or broccoli rabe (optional)
¼ to ½
cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2
tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6
eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving
Preparation
- 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.