Equipment
Ingredients
Polenta Base
- 950 ml low-sodium chicken broth
- 200 g coarse yellow polenta
- 200 g sweet corn kernels, thawed if frozen or cut fresh
- 40 g unsalted butter, cubed
- 60 g parmigiano-reggiano cheese, finely grated
- 5 g fine sea salt
- 15 ml extra-virgin olive oil
Egg Topping and Garnish
- 4 large eggs, room temperature
- 2 g freshly cracked black pepper
- 15 g fresh chives, finely minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 498 kcal
- Protein
- 22 g
- Carbohydrates
- 53 g
- Fat
- 24 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 832 mg
- Saturated Fat
- 10 g
- Potassium
- 562 mg
- Calcium
- 229 mg
- Iron
- 3.5 mg
- Magnesium
- 89 mg
- Phosphorus
- 433 mg
- Zinc
- 2.4 mg
- Vitamin A
- 187 mcg
- Vitamin C
- 5 mg
- Water
- 315 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F).
Coat the bottom and sides of a 26 cm cast iron skillet thoroughly with 15 ml of extra-virgin olive oil.
Bring 950 ml of low-sodium chicken broth and 5 g of fine sea salt to a rolling boil in a 3-liter saucepan over medium-high heat.
Pour 200 g of coarse yellow polenta into the boiling broth in a slow, steady stream while whisking continuously to prevent lumps from forming.
Reduce the heat to low and simmer the polenta for 20 minutes, stirring frequently with a wooden spoon until the grain is tender and the mixture pulls away cleanly from the sides.
Fold 200 g of sweet corn kernels, 40 g of unsalted butter, and 45 g of finely grated Parmigiano-reggiano cheese into the polenta until completely integrated.
Transfer the warm polenta into the prepared 26 cm cast iron skillet, leveling the surface with the wooden spoon.
Press four evenly spaced shallow indentations into the surface of the polenta using the rounded back of the wooden spoon.
Crack 1 large egg directly into each of the four indentations, keeping each yolk centered and unbroken.
Season the eggs with 2 g of freshly cracked black pepper and sprinkle the remaining 15 g of finely grated Parmigiano-reggiano cheese evenly across the top.
Bake in the preheated oven at 190°C (375°F) for 16 minutes until the egg whites are fully set and the eggs reach an internal temperature of 71°C (160°F) checked with an instant-read digital thermometer.
Remove the skillet carefully from the oven using oven mitts, scatter 15 g of minced fresh chives over the eggs, and serve hot.
Chef's Notes
- Gelatin-rich homemade chicken stock provides superior unctuousness and body to the polenta compared to commercial broths.
- Bringing eggs to room temperature for 15 minutes before baking prevents rapid temperature drops in the hot polenta base, promoting uniform cooking.
- Cast iron is the ideal vessel because it retains heat and creates a subtle, deeply savory crust around the outer edges of the corn polenta.
- For an even richer finish, you can substitute 30 ml of the chicken broth with heavy cream when stirring in the butter.
Storage
Refrigerator: 3 days — Store leftovers in an airtight container at 4°C (40°F) or lower within two hours of cooking.
Reheating: Reheat in an oven-safe dish covered with foil at 175°C (350°F) or in a microwave until the polenta and eggs reach a safe internal temperature of 74°C (165°F).
Troubleshooting
Polenta forms stubborn, floury lumps during boiling
Cause: The polenta grains were dumped into the boiling broth all at once rather than showered slowly while whisking
Fix: Remove pan from heat and whisk forcefully against the sides, or press the hot polenta through a fine-mesh sieve before adding butter and cheese
Prevention: Stream the polenta into the broth gradually like fine rain while whisking briskly in a continuous circular pattern
Egg whites remain clear, runny, and undercooked after the suggested baking time
Cause: Oven temperature was calibrated too low or the polenta was allowed to cool substantially before the eggs were added
Fix: Return the skillet to the oven for an additional 3 to 5 minutes until the whites are fully opaque and reach 71°C (160°F)
Prevention: Ensure oven reaches a verified 190°C (375°F) and assemble the dish while the polenta retains steaming residual heat
Polenta scorches and sticks heavily to the bottom of the saucepan
Cause: The stove burner was set too high or the mixture sat undisturbed without stirring for too long
Fix: Immediately pour unburned polenta into a clean saucepan without scraping the burnt layer, and continue cooking over gentle heat
Prevention: Keep heat strictly on low once polenta thickens and scrape along the bottom surface with a flat-edged wooden spoon every minute
Cultural Context
Dating back centuries across northern Italian agricultural regions, polenta was traditionally simmered in copper cauldrons over open flames as a foundational, nourishing daily staple. Pairing rich cornmeal with eggs and aged cheese embodies the resourceful spirit of northern Italian cucina povera, transforming simple grains and pantry eggs into a comforting, complete meal suitable for hearty dinners and weekend brunches alike.
