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Herby Polenta With Corn, Eggs and Feta

Ingredients

• 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
• 2 ¼ 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

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