Soft Polenta With Asparagus, Mushrooms And Egg - cooking recipe

Ingredients

6 oz instant polenta
1.5 oz grated Parmesan, plus shaved parmesan to serve
2 tbsp olive oil
1 bunch asparagus, stems trimmed
9 oz mixed mushrooms, sliced
2 cloves garlic, minced
4 None eggs, poached
None None snipped fresh chives, to serve

Preparation

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