Food & Cooking Recipes Poached Eggs on Rounds of Polenta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 10 The milk helps give this polenta a creamy texture and wonderfully rich taste. Use a nonstick pan when frying the polenta rounds. Ingredients 3 cups milk 4 cups water 1 teaspoon salt 1 ½ cups yellow cornmeal 1 ½ tablespoons unsalted butter, plus additional for frying ⅓ cup freshly grated Parmesan Freshly ground pepper 10 large eggs Herb Buerre Blanc Chopped chives, for garnish Directions 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. Rate it Print