Best Herby Polenta With Corn Eggs And Feta Recipes

Herbed Polenta image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Corn Polenta With Baked Eggs image

Provided by Melissa Clark

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

2 to 3 tablespoons butter
1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
1 quart chicken or vegetable broth, or water
1 cup coarse polenta (not instant)
1/2 to 1 teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3 scallions or a large shallot, sliced (optional)
2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6 eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.