Parmesan Polenta with Lemony Kale-Corn Sauté & Fried Egg

Directions

1. Bring broth to a boil in a small saucepan, then reduce to a gentle simmer and whisk in polenta in a thin stream, adding salt as you go. Cover and cook, stirring occasionally, until the mixture is creamy and tender (about 15–25 minutes).
2. Meanwhile, rinse the kale, remove the stems, and cut the leaves into bite-sized pieces. In a medium bowl, combine the kale with the frozen corn and thinly sliced garlic.
3. Heat a nonstick skillet over medium-high heat.
4. When the skillet is hot, add a splash of oil and then add kale, corn, and garlic in batches, letting each handful wilt before adding the next. Stir often until the kale is tender and the corn is warmed through, 1–2 minutes.
5. Juice the lemon into the skillet, season with a pinch of salt, and stir to combine. Return the kale and corn to the bowl and loosely cover with aluminum foil to keep warm.
6. Finely grate the Parmesan.
7. When the polenta is creamy, stir in the grated Parmesan and a little oil; season with pepper. If needed, loosen with hot water 1 tablespoon at a time and keep warm.
8. Wipe the skillet clean, reheat over medium-high, add a bit more oil, and crack in the eggs. Cook until the whites are set but the yolks remain runny, about 4 minutes, then season with salt and pepper.
9. To serve, scoop the polenta onto plates, top with the lemon-kale corn mixture, and finish with the fried eggs.