Sweet Corn Polenta with Fried Egg and Sun-Dried Tomato Relish

Sweet Corn Polenta with Fried Egg and Sun-Dried Tomato Relish

5 from 1 reviews

Creamy, fresh polenta made from only sweet corn and topped with a fried egg and an easy sun-dried tomato relish.



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


¼ cup sun-dried tomatoes

1 clove garlic, minced

1 tablespoon basil, minced

Crushed Red Pepper flakes

Lemon Juice/Zest



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the polenta into two bowls, top with the fried eggs, and add a few spoonfuls of the relish.


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