Allow the soup to bubble up. Sprinkle in both types of corn, stirring evenly with a wooden ladle. Turn the heat down as low as possible and let the polenta simmer gently for 30 minutes, stirring frequently. Add a little more soup, depending on the desired thickness.
In the meantime, prepare arugula (ready to cook, e.g. peel, remove woody parts and dirt) and chop coarsely with basil and parsley.
Peel garlic clove and cut into fine slices. Sauté in olive oil until light yellow. Stir into the polenta with the Mascarpone-Gorgonzola and let it all simmer together, stirring throughout, for about 5 minutes more. Pull the skillet off the heat and stir in the culinary herbs. Season vigorously with salt and freshly ground pepper.
Pour the herb polenta into a buttered baking dish to a height of at least 5 cm and spread smoothly. Sprinkle with grated cheese.
Bake the polenta in the oven heated to 200 °C on the second rack from the top for about 15 minutes.
Shortly before serving, heat the butter in a non-stick frying pan. Crack one egg at a time into a mug, slide into the butter and fry until golden. Finally, season lightly with salt and arrange on the polenta.
Our tip: It is best to use fresh herbs for a particularly good aroma!