Corn Polenta With Baked Eggs Recipe
"This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar The eggs round out the dish, but feel free to leave them out for a satisfying side dish..."
INGREDIENTS
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2 to 3 tablespoons butter
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1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
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1 quart chicken or vegetable broth, or water
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1 cup coarse polenta (not instant)
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1/2 to 1 teaspoon kosher salt, to taste
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Chopped basil, mint or cilantro, plus more for serving (optional)
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2 to 3 scallions or a large shallot, sliced (optional)
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2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
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1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
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2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
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4 to 6 eggs
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Black pepper and flaky sea salt, for serving
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Green salad, for serving
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