Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe

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Nutrition per serving    (USDA % daily values)
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This was totally delicious. It was suggested we eat it for every meal from now on. I used all rainbow chard because it's what I had. It would be good for brunch, too!
Elizabeth Madden   •  11 Apr   •  Report
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Ingredients for 4 servings

3 1/2 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 pepper

1/4 small head radicchio, chopped into bite-size pieces

1/2 head frisee, torn into bite-size pieces

dash of white or regular balsamic vinegar

4 large eggs, poached

1-2 ounces Danish blue, Roquefort, Valdeon blue or Gorgonzola cheese

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