Soft Polenta with Poached Egg and Parmesan
Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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
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