https://www.copymethat.com/r/80njwD0vZ/herby-polenta-with-corn-eggs-and-feta/
35994753
hM0QFXp
80njwD0vZ
2024-10-22 18:10:32
Herby Polenta with Corn, Eggs and Feta
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Ingredients
- 9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
- 7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
- 1 cup/150 grams coarse cornmeal
- 1 packed cup/50 grams finely grated Parmesan
- 5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
- ¼ cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
- 3 tablespoons roughly chopped flat-leaf parsley
- 3 tablespoons roughly chopped fresh dill
- 4 garlic cloves, finely chopped
- Salt and black pepper
- 2 ¼ cups/530 milliliters whole milk
- 2 cups/475 milliliters chicken stock
- 3 tablespoons/40 grams unsalted butter, cut into cubes
- 5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
- 8 medium eggs, at room temperature
- 2 tablespoons olive oil
- ½ teaspoon red-pepper flakes
Steps
Directions at cooking.nytimes.com
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