To make the sweet corn polenta:

Step 1

Remove kernels from the cobs. If making corn stock, boil cobs in four cups of water with any desired additions such as onions, a few cloves of garlic, 4 to 5 sprigs of thyme, salt, and pepper. Simmer for 2 hours, or until stock is flavorful. If using vegetable stock or water, simply discard cobs after removing kernels.

Step 2

Place kernels in a pot and cover with 2 to 2 1/2 cups vegetable stock, water, or corn stock, depending on what you are using. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Step 3

Transfer the corn kernels to a blender (high-speed is preferred), leaving any liquid behind in the pot. Puree, adding some of the liquid as needed, until the kernels have broken down and the mixture has a pasty consistency.

Step 4

Transfer the sweet corn back to the pan and stir in with the leftover liquid. Cook on medium-low heat, stirring occasionally, until the mixture thickens into a polenta-like texture.

To make the sun-dried tomato relish:

Step 1

Chop the sun-dried tomatoes and add to a bowl along with the garlic, basil, red pepper flakes, lemon juice, zest, salt, and pepper. Stir to combine. If the mixture seems a bit dry, add a splash or two of olive oil.

To assemble:

Step 1

Divide the polenta into two bowls, top with the fried eggs, and add a few spoonfuls of the relish.

Farm Team Tips:

For this recipe, either bagged or jarred/canned sun-dried tomatoes will work. If using jarred sun-dried tomatoes, you won't need to add any olive oil to the relish, but if using bagged sun-dried tomatoes, a splash or two of olive oil may be necessary.