Soft Polenta With Asparagus, Mushrooms And Egg

1. 1

   Bring 1/2 cup water to a boil in a large, heavy-bottomed saucepan over high heat. Add polenta and bring to a boil, stirring. Reduce heat to low and cook for 5 mins, stirring. Remove from heat and stir in grated Parmesan. Cover and keep warm.

2. 2

   Meanwhile, heat 1 tbsp oil in a frying pan. Cook asparagus for 3-5 mins, until tender. Remove from pan and keep warm. Add remaining oil and cook mushrooms and garlic, stirring, for 4 mins, until soft and golden. Season to taste.

3. 3

   Distribute polenta between serving plates. Top with mushrooms, asparagus and poached eggs. Sprinkle with shaved Parmesan and chives to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.