This Creamy Corn Polenta Dish Is Perfect For Any Time of the Day
Paired with fresh corn, eggs, and sweet roasted balsamic tomatoes, this makes for an elegant vegetarian dish.
Make cornmeal a pantry staple
Polenta is a simple Italian porridge made from medium- or coarse-ground cornmeal. It’s arguably one of the cheapest yet most delicious ingredients you can buy, so we always keep a bag in the pantry for last-minute entertaining.
One caveat: Don’t bother with the instant stuff.
Yes, it is faster and easier to cook and doesn’t require quite as much of a biceps workout, but it yields a bland, gloopy mess.
The key to amazing polenta?
Grain-to-liquid ratio. We believe that one part cornmeal to five parts liquid yields the creamiest, lightest consistency.
|Servings||Prep Time||Cook Time|
|6servings||7min. + soaking overnight||40min.|
|6servings||7min. + soaking overnight|
- 5 cups water
- 1 cup cornmeal
- 1-1/2 tbsp unsalted butter
- 1 tsp salt
- 3 ears corn kernels removed
- 3/4 cup Parmesan cheese grated
- 1/4 cup part-skim ricotta cheese
- Roasted Balsamic Tomatoes
- 6 Roma tomatoes cut in half lengthwise and seeded
- 2 tbsp olive oil
- 3 small cloves garlic thinly sliced
- 1 tbsp balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
- 12 large eggs
- 1/4 cup corn nuts
- 1/4 cup fresh basil leaves
- Salt and pepper (to taste)
- The night before, mix together water and cornmeal and let sit overnight at room temperature.
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a medium bowl, toss tomatoes with oil and spread onto prepared baking sheet. Sprinkle with garlic, drizzle with vinegar and add salt and pepper. Roast for 20 to 25 minutes until tomatoes are caramelized and shrunken.
- In a medium saucepan, bring water and polenta mixture to a boil and add butter and salt. Start whisking continuously (the polenta should be spitting).
- After 3 minutes of whisking, reduce heat to low (to stop spitting) and continue to stir frequently with a silicone spatula.
- After 20 minutes, stir in corn, Parmesan and ricotta and continue to cook until polenta pulls away from sides of pan, about 10 minutes. Season with salt and pepper.
- Finally, bring a pot of water, filled 4 inches high, to a simmer. One at a time, crack each egg into a small bowl and tip it into the pan. Cook in barely simmering water until white is set, about 4 minutes. Remove egg with a slotted spoon to a plate with a paper towel and top with salt and pepper. Repeat with remaining eggs.
- To serve, divide polenta into 6 bowls and top with roasted tomatoes, eggs, corn nuts and basil leaves. Enjoy immediately.
Nutrition facts per serving: 477 calories, 24 g protein, 25 g fat (7 g saturated fat), 43 g carbs (4 g fibre), 440 mg cholesterol, 442 mg sodium.