Polenta with fresh corn and braised eggs from Ottolenghi Flavour / Flavor (page 163) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Ingredients

chilli flakes
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coarse polenta
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EYB Comments

Can substitute chicken stock for vegetable stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butter beans in smoked cascabel oil; Tomato salad with lime and cardamom yoghurt; Super-soft courgettes with harissa and lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute chicken stock for vegetable stock.
claire_txa051 on April 27, 2026

This was great! I ended up just blitzing greens and herbs after the corn in the processor for ease. Keep your braising dish with the lid off in the oven. 14 minutes made a hard cooked egg in my oven, which tends to run low, in a cast iron braising pan, so I would take to the lower range next time.
claire_txa051 on April 27, 2026

This was great! I ended up just blitzing greens and herbs after the corn in the processor for ease. Keep your braising dish with the lid off in the oven. 14 minutes made a hard cooked egg in my oven, which tends to run low, in a cast iron braising pan, so I would take to the lower range next time.
EmilyR on June 18, 2024

i had to do a couple modifications due to what I had on hand (no parsley or feta, replaced with extra herbs and cotija). I also only used 6 eggs. Flavorful and mostly waiting time. Added microgreens and used meyer lemon olive oil.
jaelsne on October 16, 2022

We love this dish. My husband gave it his rare “10 out of 10” rating. Pretty easy after all the chopping is done. Complex flavors…. Delicious!
Jojobuch on June 10, 2021

Easy to prepare, with very strong corn flavor from the additional corn kernels that are included. The herbs really make this dish, especially when eaten as left-overs (even though the egg yolks won't be runny once reheated).
patioweather on October 26, 2020

This was fantastic. Pretty easy compared to how extravagant the result is. It is equivalent to baking a cake, but with herb chopping. Update: a year later, my partner mentioned that this was his favorite polenta ever!