Creamy Corn Polenta Bowls with Burst Tomatoes & Soft Eggs

Polenta, the humble cornmeal porridge of Northern Italy, becomes a late-summer breakfast bowl here. Creamy instant polenta swirled with fresh sweet corn meets blistered cherry tomatoes and soft eggs for a comforting Italian-inspired start.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 19g protein
• 48g carbs
• 20g fat

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Ingredients

• 1 cup instant polenta
• 2 cups whole milk
• 1 cup water
• 1 1/2 cups fresh sweet corn kernels
• 2 cups heirloom cherry tomatoes
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 2 minced garlic cloves
• 2 tbsp olive oil
• 1/4 cup torn fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Bring the milk and water to a gentle simmer in a medium saucepan over medium heat; season with salt.
2. 2Whisk in the polenta in a steady stream and cook, stirring often, until thick and creamy, about 5 minutes. Stir in half the Parmesan and the fresh corn kernels; keep warm over low heat, adding a splash of water if it tightens too much.
3. 3Meanwhile, heat olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook undisturbed until they blister and begin to burst, 4 to 5 minutes.
4. 4Add the minced garlic and red pepper flakes; toss for 30 seconds until fragrant, then season with salt and pepper and remove from heat.
5. 5In a separate nonstick skillet, fry or poach the eggs to your preferred doneness—sunny-side up with set whites and runny yolks works beautifully, about 3 minutes over medium heat.
6. 6Spoon the creamy corn polenta into warm bowls.
7. 7Top each portion with burst tomatoes and their juices, a soft egg, remaining Parmesan, and torn basil.
8. 8Crack black pepper over the top and serve immediately while the polenta is silky and the yolks can mingle with the tomatoes.