Polenta With Winter Salad Poached Egg and Blue Cheese From Feast
Ingredients
- 3 1/2 cups (840 ml) water
- 1 cup (140 g) polenta
- Sea salt
- 1 1/4 cups (300 ml) whole milk
- 3 tablespoons unsalted butter
- 1 ounce (30 g) cheddar or Dubliner cheese, grated
- 3 tablespoons extra-virgin olive oil
- 1 handful cherry tomatoes
- Freshly ground pepper
- 1/4 small head radicchio, chopped into bite-size pieces
- 1/2 head frisée, torn into bite-size pieces
- Dash white or regular balsamic vinegar
- 4 large eggs, poached
- 1 to 2 ounces (30 to 55 g) Danish blue, Roquefort, Valdeon blue, or Gorgonzola cheese
Instructions
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