Polenta With Poached Egg, Feta and Radicchio

5 to 7 ounces feta cheese (in a block)
Olive oil, for drizzling
Pinch crushed red pepper flakes (optional)
Freshly ground black pepper
1 or 2 small heads radicchio, quartered
Sea salt flakes, to taste
2 cups plus 2 tablespoons low-fat milk, plus more as needed
1 cup quick-cooking polenta
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Salt, as needed
Dash distilled white vinegar or malt vinegar
4 large eggs

Preheat oven to 350 F. Heat a grill pan or skillet to high.

Place the block of feta on a baking sheet lined with aluminum foil. Drizzle with the oil, then sprinkle with the crushed red pepper flakes, if using, and season lightly with the black pepper. Wrap foil loosely around feta. Roast for 8 minutes or until cheese has softened. Transfer to a plate and cover loosely.

Drizzle the radicchio's cut sides with oil, then sprinkle lightly with the salt flakes and black pepper. Add to heated pan or skillet and cook for about 2 minutes, turning as needed to brown cut sides. Transfer to a plate and cover loosely to keep warm.

Heat the milk in a medium saucepan over medium heat, until bubbles form at edges. Reduce heat to medium-low; gradually whisk in the polenta and cook for about 4 minutes, stirring as it thickens. Add the butter and Parmigiano-Reggiano, stirring to incorporate. Taste and season with salt, if needed. Remove from heat; add milk as needed if polenta is too firm for your liking.

Fill a medium saucepan with water; add the vinegar and bring to a boil over medium-high heat. Carefully crack each egg into a small cup. Once water is boiling, stir it to create a gentle whirlpool that helps shape eggs nicely. Reduce heat to medium. Carefully slide eggs into water in middle of whirlpool one at a time; adjust heat as needed so water is barely bubbling at edges. Cook for 3 minutes, then use a slotted spoon to transfer eggs to a bowl.

To assemble, divide polenta among individual plates. Cut equal portions of warm feta and place on top of polenta, then nestle some grilled radicchio and a poached egg on each portion, slightly breaking egg yolk so it runs. Drizzle each serving with oil; serve immediately. Makes 4 servings.


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