Polenta with Winter Salad, Poached Egg, and Blue Cheese

  • Yield 4 servings

This warm polenta salad makes for a decadent breakfast, or a lovely lunch.

Polenta with Winter Salad, Poached Egg, and Blue Cheese


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



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