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Soft Polenta with Field Mushrooms & Poached Egg

Cost per serve  $2.35


Freshly Ground Black Pepper
4 Eggs
2 Tsp Olive Oil
300g Polenta
150g Unsalted Margarine
100g Parmesan Cheese, freshly grated
1½ Litres Water
100g dried mixed Wild Mushrooms, or
250g fresh mixed Mushrooms, sliced
2 cloves Garlic, crushed
2 Tbsp Unsalted Margarine
250g Asparagus
¼ bunch Flat Leaf Parsley, chopped



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 sautee until softened and golden. Season with pepper.

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