Corn Polenta with Baked Eggs

Instructions

1. 1

   Preheat the oven to 350°F. Melt the butter in an ovenproof skillet over medium heat (let it brown for extra flavor, about 5 minutes, if you like).

2. 2

   Stir in the corn and let sizzle a few minutes, then add the broth, polenta, and salt. Whisk until bubbling and slightly thickened, about 5 minutes.

3. 3

   Stir in the chopped herbs, scallions or shallot, greens, cheese, and olives or roasted peppers or artichokes, if using.

4. 4

   Cover the pan and bake for 20 minutes, then uncover and whisk well. Cover again and bake 15 to 25 more minutes, until the liquid is absorbed and the polenta is tender.

5. 5

   Make 4 to 6 divots in the polenta with a spoon and crack an egg into each. Return to the oven, uncovered, and bake 5 to 10 more minutes, until the eggs are done to your liking.

6. 6

   Finish with cracked pepper, flaky salt, herbs, and more cheese if desired. Serve with a green salad.