You are here: Home » Recipes » Polenta with Winter Salad, Poached Egg, and Blue Cheese Polenta with Winter Salad, Poached Egg, and Blue Cheese Recipe by Sarah Copeland Yield 4 servings This warm polenta salad makes for a decadent breakfast, or a lovely lunch. PrintEmail Ingredients 3.5 cups water1 cup polenta Sea salt1 1/4 cups whole milk3 tablespoons unsalted butter 1 ounce cheddar or Dubliner cheese, grated3 tablespoons extra-virgin olive oil1 handful cherry tomatoes Freshly ground black pepper1/4 small head radicchio, chopped into bite-size pieces1/2 head frisée, torn into bite-size pieces1 dash white or regular balsamic vinegar4 large eggs, poached1 to 2 ounce Danish blue, Roquefort, Valdeon blue, or Gorgonzola cheese Instructions 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. 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. 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.