Name: Parmesan Polenta with Lemony Kale-Corn Sauté & Fried Egg
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2129 ml chicken or vegetable broth; 6 eggs; 3 cups frozen corn; 3 cloves garlic; 3 bunches kale; 1 ½ lemons; 170 g Parmesan cheese; 2 ¼ cups polenta (cornmeal); black pepper; extra virgin olive oil; salt

Parmesan Polenta with Lemony Kale-Corn Sauté & Fried EggParmesan Polenta with Lemony Kale-Corn Sauté & Fried Egg — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

2129 ml chicken or vegetable broth

6 eggs

3 cups frozen corn

3 cloves garlic

3 bunches kale

1 ½ lemons

170 g Parmesan cheese

2 ¼ cups polenta (cornmeal)

black pepper

extra virgin olive oil

salt

Instructions

In a large pot, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated; add salt. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and place in a large bowl.

Peel and thinly slice garlic. Add to the bowl with the kale along with corn.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add kale, corn, and garlic to the pot in handfuls, waiting for kale to wilt before adding the next handful. Cook, stirring often, until the kale is tender and corn is warmed through, 2-3 minutes.

Wash, dry, and juice lemons into the pot. Season with salt, then stir to combine. Remove from heat, cover to keep warm, and set aside.

Finely grate Parmesan.

When the polenta is done, add Parmesan, oil, and pepper to the pot; stir to combine. If the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency. Remove from heat and cover to keep warm.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

To serve, divide polenta between plates or bowls; top with kale-corn sauté and eggs. Enjoy!

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