Creamy, fresh polenta made from only sweet corn and topped with a fried egg and an easy sun-dried tomato relish.
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
¼ cup sun-dried tomatoes
1 clove garlic, minced
1 tablespoon basil, minced
Crushed Red Pepper flakes
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/