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.
- 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
- 1Preheat 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.
- 2Meanwhile, 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).
- 3Spread 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).
- 4Bring 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.
- 5Divide 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.
Drink Suggestion: Rich, bottle-aged chardonnay. Drink suggestion by Max Allen