Today I am sharing a recipe from one of my favorite new cookbooks “Feast” by the lovely Sarah Copeland (who’s first book was the Newlywed Cookbook). I have to share this with you because when I first laid eyes on this book, I just seriously FREAKED OUT. It is so stunningly beautiful down to every last detail. The photography is amazing and the recipes are outstanding. I seriously can’t believe how many I dog-eared to make. Her flavor and ingredient combinations are just so similar to how I think about food, but with a twist that is Sarah’s signature Edible Living Style.
Oh, by the way, did I mention that Feast is a vegetarian cookbook?! Somehow that made these recipes even more interesting and intriguing, and I never once missed the meat in these recipes. They all just seem so fresh and flavorful- I truly struggled to decide which one to make.
Finally I settled on this beautiful polenta dish because I just love how comforting and hearty it is, while still being packed with delicious wilted winter salad. And a runny poached egg on top? Unbelievable.
I made a few little changes, based strictly on my kitchen staples. I subbed frisee lettuce in the winter salad for curly kale, and I omitted a chunk of blue cheese on top for some aged sharp white cheddar. Great flavors, but I am sure the original recipe ingredients are divine!
I get to share this recipe with you here today, compliments of Sarah, but I am also going to giveaway a copy of this book to one lucky reader because I just want someone else to get to enjoy it.
To enter to win this book, simply leave a comment telling me your favorite meat free dish!
This contest is open to US residents only and closes on Saturday night at 12PM, January 25th. The winner will be chosen at random. I will announce the winner here and on facebook on Sunday morning. Please leave one comment and male sure that you use a valid email address for me to reach you. If you do not respond within 24 hours, I will choose another winner. Good Luck!
Ok, so this is how you make this Polenta with Winter Salad and Poached Egg:
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 the salt.
Reduce the heat to medium and cook, stirring occasionally until the polenta is fully cooked and tender, about 20 minutes. If at any point the polenta feels like it is becoming too dry, add ½ cup of water and stir and cook until it has evaporated.
Add 2 tablespoons of butter, the milk and the cheese to the polenta and stir well over medium low heat until it is completely combined and soft enough to drop easily from a spoon. Cover to keep warm.
Heat the olive oil in a large skillet over medium high heat. Add the tomatoes and cook until they burst, a few minutes and then add the radcicchio and the kale and cook until wilted, about 2-3 minutes. Stir in the vinegar, remaining butter and a few tablespoons of water and toss everything together. Let it simmer until the sauce has thickened, another minutes.
Serve the polenta in bowls, with the hot salad over the top. Add the cheddar cheese and the poached egg and sprinkle the top with fresh black pepper. Serve immediately.
Recipe: Polenta with Winter Salad and Poached Egg
- 3 ½ cups water
- 1 cup polenta
- 1 teaspoon kosher salt
- 1 ¼ cups whole milk
- 3 tablespoons butter
- 1 ounce aged white cheddar
- 3 tablespoons olive oil
- 1 handful cherry tomatoes
- ¼ head of radicchio, torn into bite sized pieces
- 1 cup curly kale, torn into bite sized pieces
- dash of balsamic vinegar
- 4 large eggs, poached
- 2 ounces aged white cheddar
- kosher salt and black pepper
- Reduce the heat to medium and cook, stirring occasionally until the polenta is fully cooked and tender, about 20 minutes. If at any point the polenta feels like it os becoming too dry, add ½ cup of water and stir and cook until it has evaporated.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4