Midnight Creamy Polenta For Frans

After work drinks are a pretty common occurrence with my group of close friends. We frequent the same watering hole and know everyone sitting at the bar, including the barkeep. This familiarity, paired with excellent conversation, sometimes carries the “5 a 7” late into the evening.

Recently, with my good friend Frans, our after work drinks, had their own after work drinks and we found ourselves meandering along the icy sidewalks on our way to raid his pantry for something to soak up the excess of booze that had blushed our cheeks. 

The end result was a rather satisfying dish comprised of freezer burnt steak, caramelized onions, a fried egg and cheesy soft polenta finished off, of course, with Sriracha hearts and served with cold beer. 

Here is my recipe for creamy, cheesy polenta as per Frans’ request, with the addition of a luxurious poached egg to add another layer of silky richness to this beautiful dish.

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serves 4


2 cups low sodium chicken stock

2 cups milk
1 teaspoon salt
1 cup polenta (cornmeal)
1/2 cup sharp cheddar
1/2 cup grated parmesan
1/2 cup fontina
1 clove garlic (minced)
3 tablespoons butter
pepper to taste
fresh herbs (optional)
Poached Egg
4 eggs
3 tbsp white vinegar
salt and pepper to taste
Poached Eggs

Bring a small saucepan 3/4 of the way full of water to a boil over high heat. Reduce the heat to a soft simmer and add the vinegar.
Crack the eggs into into separate ramekins or small bowls.
Slowly tip the eggs out into the water one by one.
Set a timer for 4 minutes.
Use a slotted spoon to gently arrange the egg whites into more compact shapes.
Keep an eye on the water’s heat; make sure it doesn’t come back up to a rolling boil.
After 4 minutes, turn off the heat and remove the egg with the slotted spoon and drain egg on paper towel.


In a large, heavy bottomed pot, bring the chicken stock, milk and salt and garlic to the boil.
While whisking gently and constantly, slowly pour the polenta into the boiling water.
Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.
Cover the pot and the cook the polenta 20 to 30 minutes, stirring vigorously every 5 minutes or so.
Stir in cheese and butter. 
Serve polenta immediately topped with a poached egg and a scattering of fresh herbs. Season to taste.