Recipe

Soft polenta with asparagus, mushrooms and egg

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Soft polenta with asparagus, mushrooms and egg
  • 2 1/2 cup water
  • 1 cup (170g) instant polenta
  • 1/2 cup (40g) grated parmesan, plus shaved parmesan, to serve
  • 2 tablespoon olive oil
  • 1 bunch asparagus, stems trimmed
  • 250 gram mixed mushrooms, sliced
  • 2 clove garlic, crushed
  • 4 eggs, poached
  • snipped chives, to serve

Method

Soft polenta with asparagus, mushrooms and egg
  • 1
    Bring water to boil in a large, heavy-based saucepan on high heat. Add polenta; stir until boiling. Reduce heat to low; cook 5 minutes, stirring.
  • 2
    Remove polenta from heat; stir in grated parmesan. Cover and keep warm.
  • 3
    Meanwhile, heat half the oil in a frying pan on medium heat. Cook asparagus 3 minutes each side, until tender. Remove and keep warm.
  • 4
    Heat remaining oil in pan on medium. Add mushrooms and garlic; cook, stirring, 4 minutes, until soft and golden. Season to taste.
  • 5
    Divide polenta between plates. Top with mushrooms, asparagus and a poached egg. Scatter with shaved parmesan and chives to serve.

Notes

Use button mushrooms only for the kids, as they might find the taste of some types, such as shiitake, too strong or dislike their appearance.

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