Polenta with Corn and Eggs

This is an Ottolenghi recipe called Herby Polenta with Corn, Eggs, and Feta and it’s from the Flavor cookbook, which published in 2020. I’ve had some minor issues with Ottolenghi recipes in the past, like with his overly precise measurements that make me scratch my head, but overall, I think he’s a genius.

This recipe really jumped out at me because I love cornmeal and eggs. As far as the corn goes, he suggests either fresh or frozen.

What’s really unique to me about this recipe is that the polenta is cooked in the oven completely, not on the stove.

I think this would be a fabulous dinner by a fire, even in a aprés ski situation. It’s rich and indulgent and satisfying. But of course, it’s great for breakfast or brunch.

Just make sure you use a coarsely ground cornmeal for this recipe; the quick cooking or instant variety will not work.

Serve this hot. The longer the dish sits, the harder the polenta will get. Just like oatmeal!

Polenta with Corn, Eggs, and Feta

1 1/2 cups fresh or frozen corn, thawed if frozen
10 cups baby spinach
1/2 cup parsley, roughly chopped
1/2 cup dill, roughly chopped
1 cup cilantro, roughly chopped, plus 1 tablespoon
6 green onions, finely sliced, plus 2 tablespoons
4 garlic cloves, crushed
3/4 cup plus 3 tablespoons coarse polenta
2 ounces Parmesan, finely grated
Salt and pepper
2 1/4 cups whole milk
1 3/4 cups vegetable or chicken stock
3 tablespoons unsalted butter
6 ounces feta, roughly crumbled
8 eggs
2 tablespoons olive oil
Chile flakes, to taste

Preheat the oven to 400 degrees F.

Put the corn into a food processor and pulse once or twice, until just roughly chopped, then transfer to a large bowl. Add the spinach, parsley, dill, 1 cup of cilantro, 3/4 cup of green onions, garlic, coarse polenta, Parmesan, 1 1/2 tablespoons salt, and a good grind of pepper, stirring to combine.

Put this mixture into a large, high-sided ovenproof saute pan, then add milk, stock, and butter, stirring to mix through.

Bake for 20 minutes, then remove from the oven and give everything a good whisk before returning it to the oven for another 20 minutes, or until the cornmeal is cooked through and the mixture has thickened. Give the polenta a good whisk – it should be smooth and not completely set – then stir in half the feta. Increase the oven temperature to 425 degrees F.

Make eight wells in the polenta, crack an egg into each, and sprinkle lightly with salt and pepper. Sprinkle with the remaining feta and return to the oven for 12-14 minutes, or until the egg whites are cooked and the yolks are still runny.

Meanwhile, in a bowl, combine the 1 tablespooon cilantro and 2 tablespoons green onions with the olive oil. Spoon this mixture all over the polenta, followed by a sprinkling of the chile flakes. (I didn’t do this, but served my polenta with green hot sauce.)

Serve at once.

This dish is absolutely fabulous. I would make it again in a heartbeat!

By Published On: December 25th, 202338 Comments on Polenta with Corn and Eggs

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Sherry December 25, 2023 at 6:16 AM - Reply

    It surely looks tasty. I’ve never got on the ottolenghi train tho I know he’s hugely popular. Merry Christmas 🎄

    • Chef Mimi December 25, 2023 at 12:00 PM - Reply

      Well, he’s definitely popular for a reason, but there are many many chefs out there! Merry Christmas!

  2. Bernadette December 25, 2023 at 7:31 AM - Reply

    Happy Holiday Mimi and thanks for all the wonderful recipes.

    • Chef Mimi December 25, 2023 at 11:59 AM - Reply

      You’re so welcome! Merry Christmas!

  3. angiesrecipes December 25, 2023 at 7:32 AM - Reply

    Love eggs and Ottolenghi’s recipes are usually very tasty. Merry Christmas!

    • Chef Mimi December 25, 2023 at 11:59 AM - Reply

      Yes, I agree. I love his recipes! Merry Christmas!

  4. Dorothy's New Vintage Kitchen December 25, 2023 at 8:45 AM - Reply

    This looks like such a lovely and unique recipe!

  5. paulineandneil3147 December 25, 2023 at 8:04 PM - Reply

    Mimi I love his recipes and this looks so good. I don’t cook with polenta very much but have heaps of it waiting to be used. Do you have any suggestions on how to replace the corn, I don’t eat it because of my gut, perhaps just more polenta and peas? I really want to try this, it’s my kind of brekkie or light dinner. Happy Boxing Day.

    • Chef Mimi December 26, 2023 at 7:10 AM - Reply

      I would just omit the corn, unless you think pureeing it would help? Polenta is just as easy as making oatmeal or cream of rice cereal. You should definitely try it! Make sure to add butter, cream, and cheese!!!

  6. Tandy | Lavender and Lime December 25, 2023 at 10:54 PM - Reply

    This would make a great brunch recipe for when we have family over. I never know how to measure spinach in cups?

    • Chef Mimi December 26, 2023 at 7:12 AM - Reply

      Oh, I just remembered something. I used a giant bag of spinach (I never measured out any spinach because the amount isn’t critical to the recipe being a success.) After the fact I remember realizing that I used about 1/4 of what was listed in the ingredient list. Wow! I love spinach, but I was very happy with the smaller amount that I added.!

  7. Ann Coleman December 26, 2023 at 1:00 PM - Reply

    That looks very tasty! Thanks for the recipe!

    • Chef Mimi December 27, 2023 at 7:20 AM - Reply

      You are so welcome! Happy New Year!

  8. David Scott Allen December 26, 2023 at 3:14 PM - Reply

    We have made this recipe and love it! While we scratch our heads at Ottolenghi (and both of us think he is brilliant), we scratch for different reasons. Mine is his excessive use of butter/fat. There are several recipes that should come with warnings from the surgeon general… But, probably like you do, I adjust to my own taste. This one needed no adjusting (except the garlic).

    • Chef Mimi December 27, 2023 at 7:19 AM - Reply

      OOOOPS. I’ve never thought he uses too much butter! Maybe I should be calling the surgeon general on myself!!! I’m glad you also enjoyed this recipe.

      • David Scott Allen January 1, 2024 at 1:53 PM

        Check out his black pepper tofu recipe or his saffron spaghetti with spiced butter. Heart attacks on a plate! (And I love – LOVE – butter!)

  9. Healthy World Cuisine December 28, 2023 at 6:04 AM - Reply

    Lightly sweet from the corn and savory – my kind of anytime meal. Fantastic for breakfast to dinner and anything in between. Wishing you a fabulous holiday season.

    • Chef Mimi December 28, 2023 at 6:59 AM - Reply

      You summed this dish up exactly!!! Happy New Year!

  10. terrie gura December 28, 2023 at 4:34 PM - Reply

    That looks soooo good, Mimi! And the colors give it such a Christmas-y look.

    • Chef Mimi December 30, 2023 at 3:33 PM - Reply

      I hadn’t thought about it! I typically don’t like casserole-looking dishes, but this one was good!

  11. Karen (Back Road Journal) December 31, 2023 at 10:24 AM - Reply

    I make a lot of polenta dishes but never cooked it in the oven, only when I wanted a firm polenta that I planned to cut. This sounds delicious. Wishing you all the best in the New Year.

    • Chef Mimi December 31, 2023 at 3:24 PM - Reply

      Same here! This was very different and very good! Happy New Year!

  12. Debra December 31, 2023 at 10:58 PM - Reply

    Oh but this recipe just sings! I love all the components. I have two of the Ottolenghi cookbooks, but I don’t think I’ve even seen this one. I may need to add it to my library. The truth is that I read these beautiful cookbooks with such admiration, but I rarely cook from them. I think I get a little overwhelmed. So I love that you curate the best for us. 😉

    • Chef Mimi January 1, 2024 at 9:01 AM - Reply

      Well I can understand that. He’s got so many books, with so many recipes. This was a good one, and very different. Any opportunity to eat eggs for me, is a recipe I’ll try!

  13. Elena Bourke January 1, 2024 at 9:03 AM - Reply

    Such a

    • Chef Mimi January 1, 2024 at 11:09 AM - Reply

      Exactly!!! 😆

  14. Anonymous January 1, 2024 at 9:04 AM - Reply

    What a lush recipe. Full of everything we love. Thanks for posting, I’ll try it. Happy New Year to you and your family!

    • Chef Mimi January 1, 2024 at 11:09 AM - Reply

      Thank you!!! You’ll love this!

  15. Anonymous January 2, 2024 at 1:33 PM - Reply

    I love everything about this recipe, Mimi. I’d especially love it for brunch! Those eggs are gorgeous — they look super fresh — like the eggs my friend gives me from her chickens. :-)

    • Chef Mimi January 2, 2024 at 6:44 PM - Reply

      I don’t know anyone with chickens, but I buy the best eggs I can get. They’re too important to not be fresh!

  16. Raymund January 3, 2024 at 4:55 PM - Reply

    The idea of cooking the polenta entirely in the oven is fascinating. It seems like a foolproof way to achieve creamy perfection without constant stovetop stirring. Plus, the corn and herbs sound like a vibrant, fresh addition to the usual polenta suspects.

    • Chef Mimi January 4, 2024 at 11:26 AM - Reply

      The dish was really good. I just know that without having the polenta on the stove, you can’t add any liquid as necessary, so it’s best served immediately to multiple people!

  17. 2pots2cook January 5, 2024 at 2:54 AM - Reply

    You made me love Ottolenghi! Must admit I preferred other guys but you prove me being wrong!

    • Chef Mimi January 5, 2024 at 8:44 AM - Reply

      There’s no limit to how many favorite chefs you can have! My list is pretty long!

  18. spicedblog January 5, 2024 at 6:43 AM - Reply

    Oh this sounds delicious! I’ve heard of baked polenta, but I haven’t tried it myself yet. And anything with feta definitely gets my attention. Putting this on the list of recipes to try!

    • Chef Mimi January 5, 2024 at 8:43 AM - Reply

      I agree about the feta part! Happy New Year!

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