Soft Polenta with Poached Egg and Parmesan


Only runny yolks need apply.

What you will need

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


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