Soft Corn Polenta with Tomato Salad and Eggs

Name: Soft Corn Polenta with Tomato Salad and Eggs
Yield: Serves 4
Ingredients: Kosher or sea salt and freshly ground pepper; Tomato Salad (recipe follows); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ cup freshly grated Parmesan cheese or Asiago cheese, plus more for garnishing; ½ cup freshly grated Parmesan cheese or Asiago cheese, plus more for garnishing; 3 tablespoons unsalted butter or 2 tablespoons olive oil; 4 large eggs; 1 cup fresh corn kernels (1 large ear) or frozen corn kernels; 1 cup fresh corn kernels (1 large ear) or frozen corn kernels; 1 cup coarse polenta; 3 cups chicken or vegetable stock or water; 3 cups chicken or vegetable stock or water; 3 cups chicken or vegetable stock or water; 3 tablespoons unsalted butter or 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a quick, delicious brunch, lunch, or supper dish. You could add some sautéed spinach to the recipe, too, and substitute roasted or grilled mushrooms for the eggs.

Ingredients

3 tablespoons unsalted butter or 2 tablespoons olive oil
3 cups<

Lunch
Supper
Brunch
Gluten-free

Method

In a medium saucepan, combine the butter and stock and bring to a boil over medium-high heat. Whisk in the polenta slowly to prevent lumps and stir until the mixture returns to a boil. Stir in the corn. Reduce the heat and simmer, stirring occasionally, for 8 to 10 minutes or until the mixture is smooth and cooked to your liking. If you prefer a softer texture, cook for a few minutes more, addi