Try this game-changing polenta.

If you’re hustling to get more of the good stuff into your repertoire, Yotam Ottolenghi’s low-maintenance polenta is here to serve. Made even more hearty with eggs and a blast of herbs, it’s the answer to breezy brunches or easy dinners.

HERBY POLENTA WITH CORN, EGGS AND FETA

SERVES 6-8 250g frozen corn kernels, defrosted 200g baby spinach, roughly torn or

sliced

150g coarse polenta

2/3 cup (50g) finely grated parmesan

5 spring onions, thinly sliced, plus

2 tbs extra to serve

1/4 cup roughly chopped coriander,

plus 1 tbs extra to serve

1/4 cup roughly chopped flat-leaf parsley

1/4 cup roughly chopped fresh dill

4 garlic cloves, finely chopped

530ml whole milk

2 cups (500ml) chicken stock

40g unsalted butter, cut into cubes

140g Greek feta, drained, roughly

crumbled

8 medium eggs, at room temperature

2 tbs olive oil

1/ 2 tsp chilli flakes

Preheat the oven to 200°C.

Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, polenta, parmesan, spring onion, coriander, parsley, dill, garlic, 11/ 2 tsp salt and a good grind of pepper, and stir to combine. Transfer this mixture to a large, deep, ovenproof frypan, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.

Return to the oven and bake until the polenta is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk – it should be quite smooth and not completely set – then stir in half the feta. Increase the oven temperature to 220°C.

Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining 70g feta all over, and bake until the eggwhites are cooked and the yolks are still runny, 10-15 minutes.

Meanwhile, combine the extra spring onion, coriander and oil in a bowl. Spoon this mixture all over the polenta and eggs and sprinkle with the chilli flakes. Serve directly from the pan.