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!