Sweet Corn Polenta with Fried Egg and Sun-Dried Tomato Relish
Creamy, fresh polenta made from only sweet corn and topped with a fried egg and an easy sun-dried tomato relish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 large servings 1x
Ingredients
Sweet Corn Polenta
4 ears sweet corn
2 to 2 1/2 cups vegetable broth, corn stock or water
1/4 teaspoon sea salt
2 large Pete and Gerry's Organic Eggs
Relish
¼ cup sun-dried tomatoes
1 clove garlic, minced
1 tablespoon basil, minced
Crushed Red Pepper flakes
Lemon Juice/Zest
Salt/Pepper
Instructions
- Remove kernels from the cob. Keep cob to make stock, or discard. Place the corn kernels in a pot and cover with vegetable broth/water (or corn stock, if using), between 2 and 2 ½ cups. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
- Transfer the corn kernels to a blender (high-speed is preferred), leaving any liquid behind in the pot. Puree, adding some of the water/broth as needed, until the kernels have broken down and the mixture is paste-like.
- Transfer the sweet corn back to the pan and stir in with the leftover liquid. Heat oven medium-low heat, stirring occasionally, until the mixture thickens into a polenta-like texture.
- Chop the sun-dried tomatoes and add to a bowl along with the garlic, basil, red pepper flakes, lemon juice, zest, salt, and pepper. If the mixture seems a bit dry, add a splash or two of olive oil.
- Divide the polenta into two bowls, top with the fried eggs, and add a few spoonfuls of the relish.
Notes
Tips + Tricks:
To make the corn broth, use a ratio of is 1 cup of water for 1 cob. I like to make it in 8 cup batches and toss in a couple onions, a few cloves of garlic garlic, 4 to 5 sprigs of thyme, salt and pepper. This is also another recipe for broth that’s a bit more involved but also delicious.
Use up leftover ingredients: sweet corn, eggs, basil
Find it online: https://naturallyella.com/egg-sweet-corn-polenta/