Corn Polenta With Baked Eggs Recipe (2024)

The thing about polenta is that it can take a lot of flavor--more aromatics, more spice. Also, I am new to the artisan grain game, and a bloody butcher cornmeal tastes so much more like corn than any other polenta I've ever had.....worth the splurge for me.

I approach this "pandemic" portion of Melissa's recipes in the spirit with which they were offered: one woman putting herself in readers shoes during uncertain times, staring at her pantry and creating dishes - to eat that same day - out of thin air. She takes pains to note which ingredients are optional, and gives numerous substitutions.

I had a more fine grind of polenta than this recipe called for, so the texture suffered. But nothing else can account for the general weirdness of this dish. I used tender kale, olives, marinated feta, and Pecorino Romano; eggs on top to finish. As I put it together, I thought that this wasn't going to work. An hour later and the flavor is meh, the combo of ingredients strange. This recipe needs refining.

To me this seemed obvious, but I sautéed the aromatics with the corn. Who wants raw shallot or scallion when it can be sautéed? Also added a jalapeño and at least doubled the fresh corn. It was tasty.

I, too, have concerns about it all fitting into my Lodge skillet. Why not make the polenta in a saucepan the standard way, saute the veggies in the skillet, combine them with the polenta along with the cheese, herbs, and scallions, garlic and peperoncino flakes, pour the mixture into the lightly oiled skillet, then add the eggs and bake for 10 minutes until done. Uses an extra saucepan but easier than carrying the liquid filled skillet to the oven and less likelihood of overcooking.

Whenever I see "polenta" I think "grits. Whenever I think grits, I think firstly of Joe Pesci, and secondly of Shrimp and Grits. So that's what I made. While the grits cooked in a saucepan, I sauteed shallots, red pepper, jalpeno pepper, garlic, then corn, then spinach and grated parmesan. When the grits were done (30-40 min), I folded them into the veggies. They went into a 375 oven for 5 min; the I layered shrimp in olive oil over the grits, and baked for 10 min. Shrimp & Grits on steroids!

"Bloody butcher" is an heirloom variety of corn.

Used Bob's Red Mill Medium ground yellow cornmeal--worked great.

Instead of a frying pan, I used my 3-1/2 quart Le Creuset. Used herbes de Provence for the seasoning instead of cilantro or mint (didn't have fresh basil or would have tried that). Sautéed the shallot and peppers with the corn (I also added more corn than called for). Next time I'd fry or poach the egg separately (took a long time to cook and I ended up putting the lid back on to set the egg white) and I'd use parmesan instead of feta (although it was good with the feta).

I have struggled to use everything in the garden this year. Two things that have been patiently waiting for me, peppers and swiss chard. So instead of using roasted peppers, I added some of my yellow peppers with the corn and started there. My greens of choice for this recipe, swiss chard. Had Tabasco on the table as wellWe really enjoyed it!

I'm assuming stone ground grits may be substituted? I have those on hand but never polenta.

Yes! Use coarse ground grits, and be aware that your finished product will be white instead of yellow. Also, depending on your grits, I find that SOMETIMES they cook faster, so check your cooking time.

Corn Polenta. Is there another kind?

My family looked doubtful when I served it, but then devoured it. It's a "keeper!" as we say here. We used basil, red pepper, and baby spinach for the herbs and veggies, and a little onion because I didn't have shallots. Perfect next to bed of greens. I think the vegetable broth I made from "Better than Bouillon" was key instead of just water, it made the polenta perfectly seasoned/salty. So flexible and tasty, thank you!

Delicious. But. I too used Bob's Redmill, and thought the texture was soupy. I liked it that way, my wife and daughter wanted it thicker. They rule, so I would cut the stock/water mix a bit next time. But again, delicious, with triple the roasted red peppers, double the corn, double the scallions, feta, parmesan and black olives.

I loved this recipe, and did NOT find the ingredients weird at all. I used the kale, feta, and olives options, and added parm at the end.Chicken stock was absorbed before polenta got in the oven, so ended up adding 1 cup+ more chicken stock. Stopped stove top cooking after initial 20 minutes. After 10 minutes, eggs were still too runny for my taste, so put them under the broiler for 6-7 minutes. Vigilance would have been good, because I ended up overcooking them. Still good!

I’ve made this a few times with spinach and feta and it’s a hit even for my picky toddler. For my serving, I added in some homemade bacon jam and chili crisp and *chef’s kiss*

Used Kalamata olives and was too salty. Put under broiler to set eggs, added cheese on top.

Highly recommend NOT using broccoli rabe in this. Way too bitter for the dish and overwhelms the other flavors.

This was delicious. I did not put in any peppers or artichoke hearts and it was delightful.

I initially made the dish following the recipe and it is a lovely dish as is particularly as a brunch submission. We particularly like an artichoke broccoli mix w/ feta from the options suggestions! Since following directions the first time we have since added some green finger chilis as this household has a strong Indian spice going on with many dishes along with some lemon pickle or lemon salsa ( two very different tastes but both fulfilling the same role) on the side! A flexible easy dish

Used a whole bag of frozen corn with finely chopped peppers and green onions fried in the butter. This is an excellent hands off method to prepare polenta.

Used Bob's Red Mill corn meal med ground and that at least was perfect

Baking polenta is wonderful. I followed this recipe exactly. For the vegetables I used corn, Swiss chard, onion, chopped red peppers and added dried herbs. Better than Bouillon chicken broth added flavor and saltiness. The baking times and instructions were on the mark, resulting in the polenta and eggs being cooked perfectly. An easy weeknight meal enjoyed.

Winner! I carefully followed the recipe (even though it’s written to allow for spontaneity and substitutions) and it worked it beautifully. My husband had thirds. The only thing I’d add is that I found I had to bake it longer than indicated because I had the skillet low in the oven. But this is an easy, delicious recipe. It made me wonder why I don’t come across more baked polenta recipes. Definitely give it a try!

It's delicious. Love NYT recipes. but it's 1 hr 45, not 45min, with prep and cook time. Even adding up the straight cook times is 55 mins.

Isn’t ‘polenta’ corn by definition?

Melissa is a star. This recipe caught my eye (polenta always is a grab). It is cooking as this is written. I have no doubt it will be very satisfying. Thank-you.

This makes a ridiculous amt of polenta. Too much by far unless you're cooking for an army. Cut in half for sure.

This recipe puts me in mind of a recipe book from the wartime that was on my mother’s shelf. If you don’t have such and such an item use this but if you don’t have that one, then use this. Rations.