- 2 mielies, 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)
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.