If you’re going to cook a vegetarian meal, make sure it sticks to your ribs! That’s why we’re loving cookbook author Sarah Copeland’s new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn’t miss meat for a second. Take this salad for example, it’s no ordinary salad — it’s also an egg dish with blue cheese and hearty polenta involved.
- 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
- Bring 3 cups 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.
- 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 frisée and cook until wilted, about 3 minutes. Stir in the vinegar, the remaining 1/2 cup water and the remaining 1 tablespoon butter. Reduce the heat to medium-low and toss together.
- Spoon the polenta into bowls and top with the salad and poached eggs. Crumble the blue cheese over the top before serving.
Try out these polenta recipes on Food Republic: