Herby Polenta With Corn, Eggs and Feta

ounces/255 grams frozen corn kernels (about 2 cups), defrosted

ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced

cup/150 grams coarse cornmeal

packed cup/50 grams finely grated Parmesan

scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish

cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish

roughly chopped flat-leaf parsley

roughly chopped fresh dill

garlic cloves, finely chopped

Salt and black pepper

cups/530 milliliters whole milk

cups/475 milliliters chicken stock

tablespoons/40 grams unsalted butter, cut into cubes

ounces/140 grams Greek feta, roughly crumbled (about 1 cup)

medium eggs, at room temperature

olive oil

red-pepper flakes