This one-pan baked polenta with greens and eggs from the NY Times Coronavirus Cooking series was easy and satisfying and took about an hour.
I started with half an ear of corn and a whole large shallot (minced) sautéed in butter, and baked them with polenta, water, and about three cups of chard greens from the garden. Near the end I made divots and added in eggs to bake in place, and I finished it with various green herbs and a little grated parmesan.
The Robot Must Eat 
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