Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe

Name: Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 dash white or regular balsamic vinegar; 28 grams cheddar or Dubliner cheese, grated; 1 handful cherry tomatoes; 4 larges eggs, poached; 3 Tbsps extra virgin olive oil; 1 heads frisee, torn into bite-size pieces; 28 grams Danish blue, Roquefort, Valdeon blue or Gorgonzola cheese; 4 servings freshly ground pepper; 237 milliliters polenta; 0 small heads radicchio, chopped into bite-size pieces; 4 servings sea salt; 3 Tbsps unsalted butter; 828 milliliters water; 296 milliliters whole milk

Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe is a gluten free and vegetarian side dish. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 28g of fat, and a total of 461 calories. It will be a hit at your Winter event. A mixture of radicchio, butter, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Bring 3 cups of the water to a boil in a medium saucepan over medium-high heat. Slowly add the polenta, stir with a wooden spoon and add 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and fully cooked, about 20 minutes.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Add the milk, 2 tablespoons of the butter and the cheddar to the polenta and stir together 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.

Ingredients you will need

Cheddar Cheese

Polenta

Butter

Milk

Heat the olive oil in your largest skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the tomatoes and cook, stirring occasionally, until they are charred and have burst, about 4 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Add the radicchio and frisée and cook until wilted, about 3 minutes. Stir in the vinegar, the remaining 1/2 cup water and the remaining 1 tablespoon butter. Reduce the heat to medium-low and toss together.Spoon the polenta into bowls and top with the salad and poached eggs. Crumble the blue cheese over the top before serving.Try out these polenta recipes on Food Republic:Crispy Grilled Polenta Recipe

Ingredients you will need

Poached Egg