Fresh Corn "Polenta" with Fried Eggs & Goat Cheese-Arugula Salad

Directions

1. Wash and dry the produce. If your arugula is not pre-washed, rinse and spin dry.
2. Prep the corn by removing husks and silks, then snap each ear in half. Coarsely grate the kernels into a large bowl, capturing the juices.
3. Place a medium saucepan on the stove over medium heat.
4. Once hot, drizzle in oil and tip the corn, its juices, and the cream into the pan; season with salt and pepper. Cook, stirring often, until the mixture is mostly dry and the corn is tender, about 3–4 minutes. Set the mixture aside in its bowl for later.
5. Grate the Parmesan and stir it into the corn and cream. Cover the pan and remove it from heat.
6. Heat a nonstick skillet over medium-high heat.
7. In the bowl you used for the corn, whisk together oil, red wine vinegar, salt, and pepper to make the dressing. Trim the green onions and cut them into ¼-inch pieces at a diagonal; add to the dressing.
8. Halve the grape tomatoes and add them to the bowl with the arugula; toss to combine.
9. When the skillet is hot, add a thin layer of oil and crack in the eggs; season with salt and pepper. Cook until the whites are set but the yolks remain runny, about 4 minutes.
10. Crumble the goat cheese over the salad and toss briefly to distribute.
11. To serve, divide the polenta among plates, top with the fried eggs, and spoon the salad beside or on top.