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Baked eggs on polenta

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Baked eggs on polenta

30 minutes

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Baked eggs on polenta

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 corn cobs, cooked
3 cups water
2 cups full-cream milk
Sea salt and freshly ground black
Pepper, to taste
1 cup polenta
Olive oil
4 free-range eggs
50–100 g blue cheese , crumbled (or mature Cheddar, grated)
4 T thick cream
20 g wild rocket 20 g
Olive oil, for drizzling (optional)

Method

Preheat the oven to 190ºC. Cut the kernels off the mielies, rinse and drain. Bring the water and milk to the boil in a large saucepan. Season with salt and whisk in the polenta and corn kernels. Whisk until thick, smooth and creamy. Take care as the polenta may splutter. Turn into an oiled pizza pan 30 cm in diameter. Make 4 indentations. Cover if not baking immediately.

Crack the eggs into the indentations and sprinkle over the cheese. Spoon 1 T cream over each egg and bake for 15 minutes or until the eggs are just set.

Add a handful of wild rocket and seasoning and drizzle with olive oil.

Discover more recipes starring eggs here or more recipes starring polenta here.