Description

This Creamy Corn Polenta with Baked Eggs and Fresh Greens is a comforting and hearty dish that combines the sweet crunch of corn, creamy polenta, and nutrient-rich greens topped with baked eggs and savory cheese. Perfect for brunch or a wholesome dinner, it’s made in a single ovenproof skillet, resulting in a rich, creamy texture with delicious layers of flavor. Easily customizable with your choice of herbs, cheese, and vegetables, this recipe offers a satisfying meal that pairs beautifully with a fresh green salad.

Ingredients

Scale

Base Ingredients

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)

Vegetables and Herbs

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)

Protein and Cheese

4-6 unit Eggs (Omit if vegan)
0.5 cups Cheese (Feta, Blue Cheese, Parmesan) (Substitute with your preferred firm cheese)

Seasoning

Black Pepper and Flaky Sea Salt (For seasoning before serving)

Serving Suggestion

Green Salad (Recommended side dish)

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Instructions

Preheat the Oven and Prepare the Skillet: Preheat your oven to 350°F (175°C). In a large ovenproof skillet, melt about 2 tablespoons of butter over medium heat.
Sauté the Corn: Add 1 cup of corn kernels to the skillet and let them sizzle for 3-4 minutes until they are lightly browned and fragrant. This step enhances the sweetness and texture of the corn.
Add Broth and Polenta: Pour in 3 cups of broth (chicken or vegetable), then add 1 cup of coarse polenta and 1 teaspoon of kosher salt. Whisk constantly to prevent lumps and cook until the mixture thickens, approximately 5 minutes.
Incorporate Greens and Cheese: Stir in 2 cups of chopped greens and 0.5 cups of cheese. Continue stirring until the greens begin to wilt and the cheese starts melting into the creamy polenta mixture.
Bake the Polenta: Cover the skillet with a lid or foil and place it in the oven. Bake for 20 minutes, then remove, stir the polenta gently to redistribute heat, cover again, and bake for an additional 15-25 minutes until the polenta is fully tender and creamy.
Add the Eggs: Take the skillet out of the oven and create 4-6 small wells (divots) in the polenta. Crack an egg into each well carefully, spacing them evenly across the skillet.
Finish Baking: Return the skillet to the oven and bake for a further 5-10 minutes, or until the eggs are cooked to your preferred doneness—runny or set.
Season and Serve: Remove from the oven, top with freshly ground black pepper and flaky sea salt to taste. Serve the creamy corn polenta and baked eggs warm alongside a fresh green salad for a balanced meal.

Notes

You can substitute butter with olive oil to make this dish vegan-friendly. Omit the eggs for a vegan version as well.
Use vegetable broth to keep the dish vegetarian, or chicken broth for richer flavor.
The choice of greens is flexible; kale, spinach, or broccoli rabe all work well.
Coarse (stone-ground) polenta is preferred for better texture; avoid instant polenta which can become gummy.
The optional herbs and extras like scallions, olives, or marinated artichokes add extra layers of flavor and can be customized to preference.
Adjust the baking time for eggs depending on desired firmness: less time for runny yolks, more for firm yolks.
The dish pairs well with a simple green salad dressed with vinaigrette to balance the richness.