Herby Polenta with Corn, Eggs and Feta

cooking.nytimes.com

Christopher

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

2¼ 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

Directions at cooking.nytimes.com

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