Polenta with Winter Salad, Poached Egg, and Blue Cheese
- Yield 4 servings
- 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
- 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.