A bumpy type of polenta, full of textures and surprises.” Here’s “Polenta with Fresh Corn and Braised Eggs,” from Yotam Ottolenghi’s Flavour. As is typical with Ottolenghi recipes, the simple combination of flavors is thrilling.

Creamy polenta + parmesan + feta + dill + spinach + eggs.

Our oven temperature is 350 degrees F, then is increased to 400 degrees F.

Fear not the metric system.

8.88 oz. frozen corn
7 oz. baby spinach
.33 oz. dill + 1 Tbsp. garnish
2.13 oz. chopped scallions + 2 Tbsp. garnish
5.25 oz. coarse cornmeal
1.75 oz. parmesan
2 cups vegetable stock
2 cups milk
3 Tbsp. butter

Pay attention to the cornmeal’s thickening. Err on the side of too thick. We need to make “wells” for the eggs.

I’ve replaced the coriander (cilantro) with dill. The oily herb and chili flakes, spooned over the dish, is brilliant.

So sigh, and once more, thrill in another Ottolenghi recipe.