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

  • spring onions
  • feta cheese
  • Parmesan cheese
  • corn kernels
  • dill
  • garlic
  • parsley
  • eggs
  • milk
  • vegetable stock
  • chilli flakes
  • baby spinach
  • coriander sprigs
  • coarse polenta

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

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.

  • 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.

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