Yotam Ottolenghi’s herby polenta with corn, eggs and feta – The Irish Times

Name: Yotam Ottolenghi’s herby polenta with corn, eggs and feta – The Irish Times
Total time: 75 min
Ingredients: 255g frozen corn kernels, defrosted; 200g baby spinach, roughly torn or sliced; 150g coarse cornmeal; 50g finely grated Parmesan; 5 scallions, thinly sliced, 2tbsp reserved for garnish; 20g roughly chopped fresh coriander, plus 1tbsp finely chopped and reserved for garnish; 3tbsp roughly chopped flat-leaf parsley; 3tbsp roughly chopped fresh dill; 4 garlic cloves, finely chopped; Salt; black pepper; 530ml whole milk; 475ml chicken stock; 40g unsalted butter, cut into cubes; 140g Greek feta, roughly crumbled; 8 medium eggs, at room temperature; 2tbsp olive oil; ½tsp red-pepper flakes

www.irishtimes.com

Ingredients - 255g frozen corn kernels, defrosted - 200g baby spinach, roughly torn or sliced - 150g coarse cornmeal - 50g finely grated Parmesan - 5

View full recipe on www.irishtimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.irishtimes.com.

Share this recipe:

Ingredients

255g frozen corn kernels, defrosted
200g baby spinach, roughly torn or sliced
150g coarse cornmeal
50g finely grated Parmesan
5 scallions, thinly sliced, 2tbsp reserved for garnish
20g roughly chopped fresh coriander, plus 1tbsp finely chopped and reserved for garnish
3tbsp roughly chopped flat-leaf parsley
3tbsp roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt
black pepper
530ml whole milk
475ml chicken stock
40g unsalted butter, cut into cubes
140g Greek feta, roughly crumbled
8 medium eggs, at room temperature
2tbsp olive oil
½tsp red-pepper flakes