Polenta with Mushroom & Poached Egg
Polenta with Mushroom & Poached Egg
- Preparation time 50 mins
- Serves 4 people
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Ingredients
- 300g Polenta
- 150g Unsalted margarine
- 100g Parmesan cheese, freshly grated
- 1½ Litres water
Mushrooms and eggs:
- 4 eggs
- 100g dried mixed wild mushrooms or 250g fresh mixed mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- 2 tbsp unsalted margarine
- 2 tbsp chopped flat leaf parsley
- Pepper to taste
Method
- Place the water into a large saucepan and bring to the boil. Gradually add the polenta, whisking continuously, to prevent lumps from forming. Reduce the heat to the lowest setting and cook for a further 40 minutes, stirring occasionally. When the polenta is thick and creamy and comes away from the pan, stir in the margarine and cheese, season well. Keep in a warm place.
Mushrooms and eggs:
- If using dried mushrooms, reconstitute in warm water for 15 minutes, drain well and pat dry with paper towel. Heat a fry pan, add the oil and margarine, allow to melt, then toss the garlic into the mixture. Add mushrooms and sauté till softened and golden. Season with pepper.
- Bring about 5cm of water with 1 teaspoon of vinegar to the boil in a shallow pan, and then reduce the heat to a low simmer. Crack each egg onto a saucer and then gently slide it into the water, allow to cook for 3 minutes until the white has set and the yolk is just set and soft inside.
- Remove with a slotted spoon and drain on paper towel. Place the prepared polenta into serving bowls topped with the sautéed mushrooms, sprinkle with the chopped parsley and top with a poached egg.
Notes
Grilled fresh asparagus spears make a delicious addition to this dish.
Nutritional Information
- Serving size 617g
- Energy 2780kJ 664kcal
- Protein 23g
- Total fat 41.2g
- Saturated fat 10.3g
- Carbs (total) 48.4g
- Carbs (sugar) 0.6g
- Sodium 423mg
- Fibre 3.4g
All nutrition values are per serve.