Name: Soft polenta with poached egg and parmesan
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 200 ml milk; 200 gm coarse polenta; 50 gm butter, diced, plus 30gm extra, melted; 80 gm parmesan, finely grated, plus extra to serve; 4 large flat mushrooms; 70 ml olive oil; 1 garlic clove, finely chopped; Finely grated rind of ½ lemon; 1 bunch cavolo nero, stalks trimmed; 150 ml vegetable or chicken stock; 4 eggs; Extra-virgin olive oil, to serve

Soft polenta with poached egg and parmesan

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

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 smoother.

Ingredients

200 ml milk

200 gm coarse polenta

50 gm butter, diced, plus 30gm extra, melted

80 gm parmesan, finely grated, plus extra to serve

4 large flat mushrooms

70 ml olive oil

1 garlic clove, finely chopped

Finely grated rind of ½ lemon

1 bunch cavolo nero, stalks trimmed

150 ml vegetable or chicken stock

4 eggs

Extra-virgin olive oil, to serve

Method

Main

1.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.

2.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).

3.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).

4.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.

5.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.