Cheesy Polenta | Poached Eggs | Tomato & Olive Tapenade

So when I first started creating this recipe, I had planned on making this creamy polenta – but somehow cheese got involved. It happens to the best of us. Cheese is a life force all in its own. I’m sure you’ve all been there before, so you must forgive me 🙂

Just hit the gym extra hard the day after making this recipe. It’s well worth it!


Cheesy Polenta

Serves 4


  • 1 cup yellow cornmeal
  • 2 cups low sodium chicken stock
  • 1 clove garlic, minced
  • 2 cups skim milk
  • 1 cup emmental cheese, grated
  • 1/2 cup fior di latte, cut into chunks
  • S&P, to taste


Heat chicken stock, garlic, and milk on high in a medium size saucepan to just below a boil. Then in a steady stream add in the cornmeal, whisking constantly. It will thicken quickly. Reduce the heat to medium, still whisking, and cook for another 5 minutes or so. Add in the cheese, and whisk vigorously to melt. Taste and adjust the seasoning.

Poach some eggs in gently boiling water laced with a little white vinegar for 3 – 5 minutes. I prefer them runny for this application.

Chef’s Tip: Should you make your polenta too early, and it sets too quickly, add in a little more chicken stock to bring it back to a flowing consistency. Unless you want it to set and grill it, but that’s a whole other recipe!


Tomato & Olive Tapenade

Yield: 2 cups


  • 1 vine-ripe tomato, 1/4 in dice
  • 1 clove garlic, minced
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup red onion, minced
  • 1 Tbsp chives, chopped
  • 1 Tbsp red wine vinegar (or lemon juice)
  • 1 glug, good quality extra virgin olive oil
  • S&P, to taste


In a medium sized bowl, combine all ingredients together. Top polenta, or double the recipe and use as a topping for bruschetta.



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