Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 35 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the kale, cover and simmer for approx. 10 mins. Stir in the cheese and butter.
Eggs and topping
Soft-boil the eggs for approx. 7 mins., rinse briefly in cold water and remove the shell. Heat the oil in a frying pan. Toast the breadcrumbs, sunflower seeds and rosemary for approx. 3 mins., season with salt. Cut the eggs in half, serve with the polenta and crunchy topping.