Name: Fresh Corn "Polenta" with Fried Eggs & Goat Cheese-Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 9 ears corn; 12 eggs; 1 ½ (113 g) logs goat cheese; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 89 ml heavy whipping cream; 85 g Parmesan cheese; black pepper; extra virgin olive oil; red wine vinegar; salt

Fresh Corn "Polenta" with Fried Eggs & Goat Cheese-Arugula SaladFresh Corn "Polenta" with Fried Eggs & Goat Cheese-Arugula Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

9 ears corn

12 eggs

1 ½ (113 g) logs goat cheese

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

89 ml heavy whipping cream

85 g Parmesan cheese

black pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Remove husks and silks from corn. Using your hands, snap each ear in half. Working over a large bowl, coarsely grate corn off of the cob, catching all of the kernels and corn juices in the bowl.

Preheat a medium saucepan over medium heat.

Once the saucepan is hot, add oil and swirl to coat the bottom. Add corn and its juices to the saucepan, along with cream, salt, and pepper. Cook, stirring frequently, until the corn is cooked and most of the liquid has evaporated, 5-7 minutes. Reserve bowl for later use.

Meanwhile, finely grate Parmesan. Add to the saucepan with the corn and stir to combine the polenta. Cover and remove from heat.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place oil, vinegar, salt, and pepper in the reserved bowl. Whisk to combine the dressing.

Once the skillet is hot, add oil and swirl to coat the bottom. Cooking in batches if necessary, gently crack eggs into the skillet and season with salt and pepper. Cook until the tops of the whites are set but the yolks are still runny, about 4 minutes.

Meanwhile, trim green onions; cut crosswise into ¼-inch pieces at an angle. Add to the bowl with the dressing.

Halve tomatoes. Add to the bowl along with the arugula and toss to combine the salad.

Crumble goat cheese.

To serve, divide polenta, eggs, and salad between plates. Top the salad with goat cheese and enjoy!

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