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

Name: Sweet Corn Polenta with Fried Egg and Sun-Dried Tomato Relish
Prep time: 15 min
Cook time: 30 min
Yield: 2 large servings
Ingredients: 4 ears sweet corn; 2 to 2 1/2 cups vegetable broth; 1/4 teaspoon sea salt; 2 large eggs; ¼ cup sun-dried tomatoes; 1 clove garlic; 1 tablespoon basil; crushed red pepper flakes; Lemon Juice/Zest; Salt/Pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Servings
2 large servings

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

Tyler Barnes

Report

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

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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 eggs

Relish

¼ cup sun-dried tomatoes
1 clove garlic minced
1 tablespoon basil minced
crushed red pepper flakes
Lemon Juice/Zest
Salt/Pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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.
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