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 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.
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 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.
- 2 tablespoons olive oil
- salt and black pepper
- 4 garlic cloves finely chopped
- 1/2 teaspoon red-pepper flakes
- 9 ounces/255 grams frozen corn kernels (about 2 cups defrosted
- 7 ounces/200 grams baby spinach (about 10 lightly pa roughly torn or sliced
- 1 cup/150 grams coarse cornmeal
- 1 packed cup/50 grams finely grated parmesan
- 5 scallions (spring onions) thinly sliced, 2 tablespoons reserved for garnish
- 1/4 cup/20 grams roughly chopped fresh cilantro (coria plus 1 tablespoon finely chopped and reserved for garnish
- 3 tablespoons roughly chopped flat-leaf parsley
- 3 tablespoons roughly chopped fresh dill
- 2 1/4 cups/530 milliliters whole milk
- 2 cups/475 milliliters chicken stock
- 3 tablespoons/40 grams unsalted butter cut into cubes
- 5 ounces/140 grams greek feta roughly crumbled (about 1 cup)
- 8 medium eggs at room temperature
- Carbohydrate 0.50967 g
- Cholesterol 0 mg
- Fat 6.90543000289468 g
- Fiber 0.244800006866455 g
- Protein 0.10809 g
- Saturated Fat 0.961380000399697 g
- Serving Size 1 1 recipe (44g)
- Sodium 13953.2850223247 mg
- Sugar 0.264869993133545 g
- Trans Fat 0.208800000078389 g
- Calories 63 calories
Step-by-step
- 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.
A Weekend Brunch Delight: Herby Polenta with Corn, Eggs, and Feta
As a busy professional, weekends are precious. I crave meals that are both delicious and effortless, something that feels luxurious without demanding hours in the kitchen. This Herby Polenta with Corn, Eggs, and Feta fits the bill perfectly. It's a dish that's surprisingly simple to prepare yet feels incredibly sophisticated, perfect for a leisurely brunch or a light dinner.
The beauty of this recipe lies in its versatility. The polenta itself is incredibly forgiving; it bakes beautifully in the oven, allowing you to focus on other things while it simmers to perfection. I love the addition of corn – it adds a delightful sweetness that balances the salty feta and herbaceous herbs. The creamy texture of the polenta contrasts beautifully with the richness of the eggs and the bright, zesty flavors of the herbs and spices. It's a symphony of textures and tastes that’s sure to impress even the most discerning palate.
One of my favorite things about this dish is its adaptability. Feel free to experiment with different herbs – chives, oregano, or even a touch of thyme would all work wonderfully. If you're not a fan of feta, goat cheese or even a sharp cheddar would be delicious substitutions. And, of course, you can easily adjust the spice level to your liking. A sprinkle of red pepper flakes adds a delightful kick, but if you prefer a milder flavor, simply omit them.
This polenta is also remarkably adaptable to dietary needs. For a vegetarian option, simply replace the chicken stock with vegetable broth or water. The result is equally delicious and satisfying. The hearty nature of the polenta makes it a perfect base for a variety of toppings. I often serve it with a side salad, but roasted vegetables or even a simple arugula salad would be equally delicious accompaniments. It’s a dish that’s both comforting and elegant, a perfect balance of simplicity and sophistication.
Beyond its practicality and deliciousness, this recipe represents a mindful approach to cooking. It’s about creating a nourishing meal without feeling overwhelmed or stressed. It’s a reminder that cooking can be a relaxing and enjoyable experience, a chance to connect with oneself and create something beautiful from simple ingredients. It's a dish I often make for myself on a quiet Sunday morning, a way to start the week feeling refreshed and energized. But it’s also perfect for entertaining – the impressive presentation belies the ease of preparation, making it a crowd-pleaser for any occasion.
The secret to this polenta’s success is in the quality of the ingredients. I always recommend using coarse cornmeal – it provides a much more satisfying texture than the quick-cooking varieties. Fresh herbs also make a world of difference, so invest in high-quality ingredients whenever possible. And don’t be afraid to experiment! Cooking should be fun, and this recipe offers ample opportunity to personalize it to your taste.
So, the next time you’re looking for a weekend brunch recipe that’s both delicious and easy to make, give this Herby Polenta with Corn, Eggs, and Feta a try. I guarantee you won’t be disappointed.
Tips for Success:
- Use coarse cornmeal for the best results.
- Don't over-process the corn – a few pulses in a food processor is all you need.
- Let the eggs come to room temperature before adding them to the polenta.
- Serve immediately for the best texture.
- Feel free to experiment with different herbs and cheeses.
This recipe is more than just a meal; it’s a moment of self-care, a celebration of simple pleasures, and a testament to the power of good food to nourish both body and soul.
