Polenta With Winter Salad, Poached Egg, And Blue Cheese From 'Feast'

• 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 frisee, 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

1. Bring 3 cups (720 ml) 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. 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.
2. Heat the olive oil in your largest skillet over medium-high heat. Add the tomatoes and cook, stirring occasionally, until they are charred and have burst, about 4 minutes. Season with salt and pepper. Add the radicchio and frisee and cook until wilted, about 3 minutes. Stir in the vinegar, the remaining 1/2 cup (120 ml) water, and the remaining 1 tablespoon butter. Reduce the heat to medium-low and toss together.
3. Spoon the polenta into bowls and top with the salad and poached eggs. Crumble the blue cheese over the top before serving.

water, polenta, salt, milk, unsalted butter, cheddar, extravirgin olive oil, handful cherry tomatoes, freshly ground pepper, head radicchio, head frisuee, white, eggs, gorgonzola cheese

Taken from www.seriouseats.com/recipes/2014/01/polenta-with-winter-salad-with-poached-egg-blue-cheese-from-feast.html (may not work)