The Dinner Planner

 

Herby Baked Polenta and Eggs

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Adapted from an Ottolenghi recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 4

Ingredients
 

  • 250 grams frozen corn kernals - defrosted
  • 200 grams baby spinach - roughly chopped
  • 5 spring onions - thinly sliced, 2 tbsp reserved for garnish
  • 4 garlic cloves - minced
  • 3 tbsp parsley - roughly chopped
  • 3 tbsp dill - roughly chopped
  • 3 tbsp coriander - roughly chopped , 1 tbsp reserved for garnish
  • 50 grams parmesan - finely grated
  • 150 grams polenta - course
  • tsp salt
  • 500 ml milk
  • 500 ml stock
  • 20 grams unsalted butter
  • 100 grams feta
  • 8 eggs

Instructions
 

  • Preheat oven to 200C
  • To quickly prep, add the corn, baby spinach, spring onion, parsley, coriander and dill to a food processer and pulse a couple of times until roughly chopped. Be careful not to over blitz.
  • In a large, deep oven proof dish add the corn, spinach, polenta, spring onion, garlic. parsley. coriander, dill, salt and pepper. Stir to combine. Add milk and stock and butter, stirring gently to mix through.
  • Transfer to the oven and bake for 20 minutes. Remove and give it a good stir. Return to the oven for another 20 minutes.
  • Remove from the oven. Crumble half the feta through and stir to combine. Increase the oven temperature to 220C.
  • Using a spoon, make shallow wells in the polenta for the eggs. Crack and egg into each well and lightly season with salt and pepper. Sprinkle the remaining feta all over and bake for 10 minutes.
  • Meanwhile., combine the reserved spring onions and coriander in a bowl with a splash of olive oil.
  • Spoon over the polenta and eggs and sprinkle with chilli flakes.

Tips and Variations

VEGETARIAN
GLUTEN FREE
 

Nutrition

Calories: 451kcal | Carbohydrates: 44g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 362mg | Sodium: 1203mg | Potassium: 748mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6125IU | Vitamin C: 18mg | Calcium: 558mg | Iron: 4mg

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