Polenta with Winter Salad, Poached Egg, and Blue Cheese

Polenta with Winter Salad, Poached Egg, and Blue Cheese
  • Yield: 4 servings


3.5cups water
1cup polenta
Sea salt
1 1/4cups whole milk
3tablespoons unsalted butter
1ounce cheddar or Dubliner cheese, grated
3tablespoons extra-virgin olive oil
1 handful cherry tomatoes
Freshly ground black pepper
1/4small head radicchio, chopped into bite-size pieces
1/2head frisée, torn into bite-size pieces
1dash white or regular balsamic vinegar
4large eggs, poached
1 to 2ounce Danish blue, Roquefort, Valdeon blue, or Gorgonzola cheese


  1. Bring 3 cups water to a boil in a medium saucepan over medium-high heat. Slowly add polenta, stirring with a wooden spoon, and add 1 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until polenta is tender and fully cooked, about 20 minutes. Add milk, 2 tablespoons butter, and cheddar cheese to polenta and stir to mix over medium-low heat until just warmed through and soft enough to drop easily from a spoon, a few minutes more. Cover to keep warm.
  2. Heat olive oil in your largest skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until they are charred and have burst, about 4 minutes. Season with salt and pepper. Add radicchio and frisée and cook until wilted, about 3 minutes. Stir in vinegar, remaining ½ cup water, and remaining 1 tablespoon butter. Reduce heat to medium-low and toss together.
  3. Spoon the polenta into bowls and top with salad and poached eggs. Crumble blue cheese over the top before serving.

—Reprinted with permission from Feast. Copyright 2013, Chronicle Books.