Italian Creamy Breakfast Polenta with Burst Tomatoes, Fresh Corn & Crispy Fried Eggs

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1 cup quick-cooking polenta
• 2 cups whole milk
• 2 cups water
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups fresh sweet corn kernels
• 2 cups heirloom cherry tomatoes
• 4 large eggs
• 3 tbsp butter
• 2 tbsp olive oil
• 1/4 cup torn fresh basil
• 2 minced garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1In a medium saucepan bring milk, water, and half the salt to a gentle boil over medium-high heat. Whisk in the polenta in a slow stream, reduce heat to low, and cook 5 to 6 minutes, stirring often, until thick, creamy, and pulling away from the sides.
2. 2Stir in butter and most of the Parmesan until melted and silky; cover and keep warm off the heat, loosening with a splash of hot water if it tightens.
3. 3Meanwhile heat olive oil in a large skillet over medium-high. Add corn and cook 2 minutes until bright and lightly browned. Add cherry tomatoes and garlic; cook another 3 to 4 minutes until tomatoes burst and collapse into a chunky sauce. Season with remaining salt, black pepper, and red pepper flakes.
4. 4In a second nonstick skillet melt the remaining butter over medium heat until foaming. Crack in the eggs and fry 2 to 3 minutes until edges turn lacy and golden while yolks stay runny; baste once with butter.
5. 5Spoon creamy polenta into four warm bowls, creating a shallow well in the center of each.
6. 6Ladle the burst tomato and corn mixture over the polenta so the juices ripple into the grain.
7. 7Top each bowl with a crispy fried egg.
8. 8Scatter remaining Parmesan and torn basil over everything and serve immediately while the polenta is still pourable and the egg yolk can sauce the bowl.