Polenta With Poached Egg, Feta And Radicchio

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Washington Post


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5 to 7 ounces feta cheese (in a block)

Olive oil

Pinch crushed red pepper flakes (optional)

Freshly ground black pepper

1 or 2 small heads radicchio

Sea salt flakes

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


Dash distilled white vinegar or malt vinegar

4 large eggs

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