Polenta, Sautéed Greens and Eggs Recipe | PBS Food

Polenta, Sautéed Greens and Eggs

Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband year-round. Here she shares an easy, comforting recipe from her farm: Polenta with Sautéed Greens and Eggs.


Yield: 2 servings


  • Polenta:
  • 5 cups water or stock
  • 1 cup coarsely milled corn (polenta)
  • 2 Tbsp olive oil (or butter)
  • 1 tsp salt
  • Greens & Eggs:
  • 1 large onion, chopped
  • 1 bunch of kale, chopped (or other greens like Swiss chard, collards, spinach)
  • 2 eggs
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)


  1. To make the polenta, pour the water into a heavy-bottomed medium-sized pot, add the salt and bring the water to a boil. Slowly pour in the milled corn while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 minutes, or until the grits are soft and have fully hydrated (they shouldn’t be crunchy). As the polenta thickens, stir it well, scraping sides of the pot so it doesn’t stick. Add 2 Tbsp. olive oil or butter and whisk vigorously to incorporate and dissolve any lumps. Remove from heat. Taste and add a little salt as needed.
  2. While the polenta cooks, heat 1 Tbsp olive oil in a heavy skillet on medium heat. Add the chopped onion and cook until onion has softened and begins to brown. Add a little salt and pepper to taste. Add the chopped kale and sauté for a minute or two, until wilted. Make little pockets in the kale and onion, pour a tiny glug of olive oil into each one. Crack an egg into each pocket and cover the skillet with a lid until the eggs are done to your liking. Serve the eggs and kale on top of bowls filled with the polenta. Top with freshly-grated parmesan and enjoy warm.
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