I’m ambivalent about this recipe. John Ash often surprises me with recipes that I start out being a little leery of and then proceed to love extravagantly. I can’t say that poached eggs and polenta with a tomato basil salad is one of those.
Although, full disclosure, I have been eating variations of leftover polenta and eggs for a week. It ends tomorrow though because I am down to 1 shallot and some expired milk.