Soft polenta with poached egg and parmesan

AT A GLANCE

  • Serves 4 people

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
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.

Topics:

WINTER, EGGS, VEGETARIAN, POLENTA, PARMESAN, MUSHROOMS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

Drinking Suggestion:

RICH, BOTTLE-AGED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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