Poached Eggs With Polenta - cooking recipe

Ingredients

1 cup instant polenta
1/3 cup grated Parmesan cheese
1 tsp white vinegar
1 pinch salt
4 None eggs
2 tbsp butter
1 bunch asparagus, trimmed and blanched
2 cloves garlic, crushed

Preparation

Bring 3 cups salted water to a boil in a heavy-bottomed saucepan on high heat. Add polenta; stir until boiling. Reduce heat to low. Cook, stirring, 5 mins, until thick and cooked. Remove from heat. Stir in Parmesan cheese. Cover and keep warm.
Heat a medium skillet filled with 3 inches water on high heat. Add vinegar and a pinch of salt. One by one, break eggs into a saucer; slide into bubbling water. Cover and turn off heat. Let stand 3 mins. Lift eggs out with a slotted spoon; drain.
Meanwhile, melt butter in a large skillet on medium heat. Cook asparagus and garlic for 1 min, stirring, until garlic is soft and golden but not burnt. Season to taste.
Spoon polenta onto plates. Top with asparagus and a poached egg. Grind pepper over the top. Drizzle with garlic butter, to serve.