Polenta With Poached Egg, Feta and Radicchio

8 hours ago 1

Democracy Dies successful Darkness

Have I been transported to the farmhouse room of an Umbrian villa, wherever curlicues of tender greenish vines person worked their mode into the corners of its unfastened windows? I person tender radicchio from the garden, caller eggs from free-range hens and food from a state nearby.

And erstwhile the components are soon assembled connected the sheet -- the yolk of a just-poached ovum spilling onto a lukewarm tuft of rapidly cooked polenta and mingling with drizzled olive oil, the smoky aroma of caramelized red-and-white leaves, a brushed and spiced heavy portion of feta food -- I spot this is simply a repast that tin instrumentality maine backmost to Italy anytime I choose.

Serve with crusty breadstuff and a solid of pinot grigio.

Adapted from "The Modern Vegetarian," by Maria Elia (Kyle, 2009).

Ingredients

5 ounces to 7 ounces feta food (in a block)
Olive oil
Pinch crushed reddish capsicum flakes (optional)
Freshly crushed achromatic pepper
1 oregon 2 tiny heads radicchio
Sea brackish flakes
2 cups positive 2 tablespoons low-fat milk, positive much arsenic needed
1 cupful quick-cooking polenta
4 tablespoons (1/2 stick) unsalted butter, chopped into pieces
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Salt
Dash distilled achromatic vinegar oregon malt vinegar
4 ample eggs

Nutritional Facts

Per serving

Calories
463
Fat
25 g
Saturated Fat
16 g
Carbohydrates
38 g
Sodium
740 mg
Cholesterol
279 mg
Protein
20 g
Fiber
1 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Modern Vegetarian," by Maria Elia (Kyle, 2009).

Tested by Bonnie S. Benwick.

Published March 13, 2026