Breakfast Polenta Bowl with Poached Eggs
Recipe from Santos Loo
This breakfast polenta bowl comes together entirely in the Our Place Rice Cooker, producing creamy polenta with minimal stirring. Whole milk and ricotta enrich the base, while eggs are gently poached directly in the polenta toward the end of cooking. A simple salad of radicchio, herbs, walnuts, and bacon adds contrast, finished with a honey–apple cider vinaigrette. Once you’re comfortable with the method, the toppings can easily be adapted.
20 minutes
1 hour
2
What You'll Need
Ingredients
For the polenta
- ½ cup polenta
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1 cup whole milk
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1 cup water
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¾ teaspoon kosher salt, plus more to taste
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⅓ cup whole-milk ricotta
- 2 large eggs
For the radicchio and herb salad
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1 cup thinly sliced radicchio
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¼ cup roughly chopped parsley leaves
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¼ cup chives, cut into 1-inch pieces
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½ cup toasted walnuts, roughly chopped
- ½ cup cooked bacon, chopped (about 3 strips)
For the dressing
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3 tablespoons honey
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2 tablespoons extra-virgin olive oil
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1 tablespoon apple cider vinegar
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¼ teaspoon kosher salt, or more to taste
- Freshly ground black pepper
Directions
Step 1
To make the polenta, stir together the polenta, milk, water, and salt in the Rice Cooker pot. Set the rice cooker to CUSTOM for one hour. When 25 minutes remain, add the ricotta and stir to combine. Using the back of a spoon, make two shallow wells in the surface of the polenta. Crack each egg into a small bowl, then carefully slide one egg into each well. Season the eggs lightly with salt. Continue cooking until the cycle is complete. If the eggs need additional time to set, continue cooking for two to three minutes on the WARM setting. Spoon the polenta and eggs into bowls.
Step 2
Meanwhile, make the salad. In a large bowl, combine the radicchio, parsley, chives, walnuts, and bacon. In a separate bowl, whisk together the honey, olive oil, vinegar, salt, and pepper. Just before serving, drizzle the dressing over the salad and toss lightly to coat. Top the polenta bowls with the salad and serve.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
