Chili-Crisp Sunny-Side Eggs over Fresh Corn Polenta with Blistered Heirlooms

Polenta’s creamy Italian roots meet peak-season sweet corn in this late-summer breakfast bowl. Chili crisp and blistered heirloom tomatoes wake up sunny-side eggs over the buttery base for a simple, vibrant start.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 18g protein
• 48g carbs
• 26g fat
• 7g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 2 cups whole milk
• 1 cup water
• 1 cup fine cornmeal or polenta
• 3 tbsp unsalted butter
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1.5 lb heirloom tomatoes
• 2 tbsp olive oil
• 3 garlic cloves
• 4 large eggs
• 3 tbsp chili crisp
• 1/2 cup fresh basil leaves
• 1/3 cup grated Parmesan

Instructions

1. 1Husk the corn if needed and cut the kernels from the cobs into a bowl, scraping the cobs lightly to catch the sweet milk. Set the kernels aside.
2. 2In a medium saucepan combine the milk and water and bring just to a gentle simmer over medium heat. Whisk in the cornmeal in a slow stream so no lumps form.
3. 3Reduce heat to low and cook the polenta, stirring often with a wooden spoon, until thick, creamy, and pulling slightly from the sides of the pan, about 12 to 15 minutes. Stir in most of the butter, half the salt, and a few grinds of pepper; keep warm over the lowest heat, adding a splash of water if it tightens too much.
4. 4While the polenta cooks, core and roughly chop the heirloom tomatoes into bite-size chunks. Thinly slice the garlic.
5. 5Heat a large skillet over medium-high and add the olive oil. When the oil shimmers, add the corn kernels in a single layer and let them sit undisturbed for 2 minutes so they develop charred spots.
6. 6Stir the corn, add the sliced garlic, and cook another 1 to 2 minutes until fragrant. Add the chopped tomatoes, remaining salt, and pepper; cook just until the tomatoes release juices and begin to blister at the edges but still hold shape, about 3 minutes. Remove from heat and fold in torn basil.
7. 7In a separate nonstick skillet melt the remaining butter over medium heat. Crack in the eggs and cook sunny-side up until the whites are fully set and the edges are lacy and golden while yolks stay runny, 3 to 4 minutes. Spoon a little chili crisp each yolk in the last minute so it sizzles.
8. 8Spoon the warm polenta into four shallow bowls. Top each with a generous scoop of the blistered tomato-corn mixture, one chili-crisp egg, extra chili crisp to taste, and a shower of Parmesan and remaining basil. Serve immediately while the polenta is creamy and the yolks are still soft.