Sweet Corn Polenta With Fried Egg and Sun-Dried Tomato
Turn peak-season corn into creamy polenta, topped with a fried Pete & Gerry's egg and bright sun-dried tomato relish for a flavorful, late-summer meal.
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.peteandgerrys.com.
Cooking tools:
- Blender
- Saucepan
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Serving bowl
- Colander
Ingredients
- 4 ears fresh sweet corn
- 2 to 2 1/2 cups corn stock, vegetable stock, or water
- 1/4 teaspoon sea salt
- 2 large Pete & Gerry's eggs, fried
- 1/4 cup sun-dried tomatoes (see notes)
- 1 clove garlic, minced
- 1 tablespoon basil, minced
- Crushed red pepper flakes, to taste
- 1 teaspoon each lemon juice and zest
- Salt
- freshly ground black pepper
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