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4 servings
25 min active time
45 min total time
4.0 (2 votes)
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Original
2 Tbsp | |
1 cup | |
1⁄2 cup frozen or canned | |
1 quart | |
to taste | |
to taste | |
3 sliced | |
3 cups chopped | |
1⁄2 cup | |
1⁄2 cup sliced | |
5 |
Amount per serving
Daily %
Calories
296
15%
Total Fat
19 g
24%
Cholesterol
297 mg
99%
Sodium
1360 mg
59%
Total Carbohydrates
17 g
6%
Fiber
1.5 g
5%
Total Sugar
1.8 g
Proteins
14 g
28%
Calcium
212 mg
16%
Iron
3.3 mg
19%
Potassium
336 mg
7%
Vitamin D
1.6 mcg
8%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Heat 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.)
- 2Stir 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.
- 3At 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.
- 4Cover 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.
- 5Add 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.
- 6Crack 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.
Published by Callan Curtis