Soft Polenta with Poached Egg and Parmesan

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