We've opted for coarse polenta, which takes a little
longer to cook but has more texture. For a quicker result, use
instant polenta instead - the texture will be a lot
200 mlmilk200 gmcoarse polenta50 gmbutter, diced, plus 30gm extra, melted80 gmparmesan, finely grated, plus extra to serve4large flat mushrooms70 mlolive oil1garlic clove, finely choppedFinely grated rind of ½ lemon1bunch cavolo nero, stalks trimmed150 mlvegetable or chicken stock4eggsExtra-virgin olive oil, to serve
Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta, whisking continuously to combine, bring back to a simmer and whisk for 2-3 minutes. Reduce heat to low and simmer, whisking occasionally at first, then more frequently as the polenta thickens, until thick and no longer grainy (40-45 minutes). Whisk in diced butter and parmesan, and season generously to taste.
Meanwhile, place mushrooms stalk-side up in a roasting pan. Combine melted butter, 40ml olive oil, garlic and lemon rind in a bowl, season to taste, then drizzle mixture over mushrooms and roast until tender (10-12 minutes).
Spread cavolo nero in a single layer on a separate roasting pan, drizzle with stock and remaining olive oil, season to taste and roast until wilted (5-6 minutes).
Bring a saucepan of water with a splash of white vinegar added just to a simmer. Swirl water to create a whirlpool, crack in an egg and poach until cooked to your liking, then drain on paper towels and repeat with remaining eggs.
Divide polenta among bowls, top with cavolo nero, poached eggs and mushrooms, and drizzle with extra-virgin olive oil, scatter with extra parmesan and serve hot.