Polenta bowl with chard, poached egg and turkey

The simple yet satisfying dish of polenta originated in Northern Italy. Put a modern twist on the old favourite with turkey slices and topped with a poached egg – it’s a hearty and healthy meal in a bowl.


  • 1 litre vegetable stock
  • 250 g quick-cook polenta
  • 150 ml double cream
  • 100 g salted butter, cubed
  • 4 very fresh eggs
  • 300 g rainbow chard, thickly sliced
  • 1 cooked turkey breast, thickly sliced
  • 4 cherry tomatoes, halved
  • salt
  • freshly ground black pepper

For the herb salsa

  • 1 small bunch flat-leaf parsley
  • 1 small bunch fresh oregano
  • 1 clove garlic, halved and squashed
  • 1 tbsp lemon juice
  • 80 ml olive oil


Step 1.
First make the herb salsa by mixing all the ingredients together with a big pinch of salt and pepper. Leave to infuse while you cook the polenta.

Step 2.
Bring the vegetable stock to the boil in a large saucepan. Whisk in the polenta in a thin stream, then stir with a wooden spoon for 5 minutes. Beat in the cream and butter, then keep warm.

Step 3.
Poach the eggs in simmering water for 4 minutes, or until cooked to your liking. Blanch the chard for 2 minutes in salted water, then drain well.

Step 4.
To assemble the dish, spoon the polenta into four warm bowls. Divide the chard between the bowls and top each one with a poached egg. Tuck a few slices of turkey breast down the side and add a halved cherry tomato to each one. Spoon a little herb salsa over the turkey and serve immediately.

Serves 4