The milk helps give this polenta a creamy texture and wonderfully rich taste. Use a nonstick pan when frying the polenta rounds.

Martha Stewart Living, April/May 1992, Martha Stewart Living, April 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Lightly butter a 9-by-13-inch baking dish. Set aside. In a large saucepan, combine milk, water, and salt. Bring to a boil and slowly sprinkle in cornmeal, whisking constantly to break up lumps. Cook over low heat, stirring constantly with a wooden spoon, for 15 minutes.

  • Stir in butter, cheese, and pepper to taste. Pour into prepared dish, cover with plastic wrap, and refrigerate until firm (polenta can be refrigerated for up to 2 days).

  • In a nonstick frying pan over medium heat, melt a small amount of butter. Using a 3-inch round cookie cutter or a large glass, cut out 10 circles of polenta. Cook until brown on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in oven on lowest setting.

  • In a large saucepan, bring about 3 inches of lightly salted water to a boil, then turn down to a bare simmer. One at a time, carefully crack eggs into a small shallow bowl, then gently slide into water. Poach two or three at a time for 3 to 5 minutes. Remove with a slotted spoon and drain well. Continue until all eggs are poached.

  • On serving plates, top each polenta round with a poached egg; spoon a little Herb Beurre Blanc on top, sprinkle with chopped chives, and serve immediately.