Creamy Green Polenta with Fried Eggs & Crispy Shallots

Name: Creamy Green Polenta with Fried Eggs & Crispy Shallots
Yield: Serves 6
Cuisine: Mexican
Ingredients: 4 cups whole milk, heavy cream, or water and/or broth for a dairy-free version, plus more as needed; 4 cups whole milk, heavy cream, or water and/or broth for a dairy-free version, plus more as needed; Splash of dry white wine; 2 cups water; 1 cup polenta or grits; 1 cup polenta or grits; ½ cup green purée; ¾ cup (6 oz) butter; Kosher salt and freshly ground black pepper; Pinch of red chile flakes; Pinch of grated lemon zest; Kosher salt and freshly ground black pepper; 1–3 cloves garlic, chopped; ⅓ cup extra-virgin olive oil; 4 cups whole milk, heavy cream, or water and/or broth for a dairy-free version, plus more as needed; 4 cups whole milk, heavy cream, or water and/or broth for a dairy-free version, plus more as needed; Chile oil, for garnish; Torn fresh herb leaves of choice, for garnish; 1 cup grated Manchego, Parmesan, Cheddar, or aged Gouda cheese (optional); 1 cup grated Manchego, Parmesan, Cheddar, or aged Gouda cheese (optional); 1 cup grated Manchego, Parmesan, Cheddar, or aged Gouda cheese (optional); 1 cup grated Manchego, Parmesan, Cheddar, or aged Gouda cheese (optional); Grated lemon zest (optional); Fried eggs (any style) cooked in butter, for serving; Fried eggs (any style) cooked in butter, for serving; Crispy Shallots, for garnish; 1 lb greens of choice, such as Tuscan (lacinato) kale, komatsuna (Japanese mustard spinach), or spinach, tough stems removed; 1 shallot, thinly sliced; 1 lb greens of choice, such as Tuscan (lacinato) kale, komatsuna (Japanese mustard spinach), or spinach, tough stems removed; 1 lb greens of choice, such as Tuscan (lacinato) kale, komatsuna (Japanese mustard spinach), or spinach, tough stems removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Corn, much like beans, is grown from seeds that have been easy to transport in a pocket over time. Many pockets on many journeys have produced many stories. However there remains an abundance of corn varieties with rich histories that have never been commodified. Every region has many historically specific varieties with their own best uses. Some are better for popping, others are better for grinding, and still others are best suited for alcohol.

We don’t often grow corn on the farm

Ingredients

Americas
Mexico
Central America
Gluten-free
Vegetarian
Breakfast

Ingredients

Method