AT A GLANCE
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.
|01||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.|
|02||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).|
|03||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).|
|04||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.|
|05||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.|