Mushroom scrambled eggs with grilled polenta

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Cremini mushrooms150 g
• Chanterelles50 g
• Garlic1 clove
• Parsley5 g
• Polenta (cornmeal)45 g
• Grana Padano10 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: September – November

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant cornmeal in a thin stream while whisking and cook over low heat for 8 minutes, until thick. Pour it onto a wet board, level it to about 1.5 cm and leave to firm up for 10–15 minutes.
2. Meanwhile clean the chestnut mushrooms and chanterelles with a small brush or damp cloth, without washing them, and slice the chestnut mushrooms; chop the parsley.
3. Heat half the oil in a frying pan over medium-high heat with the crushed garlic and sauté the mushrooms for 8 minutes, until golden and dry; salt them, add the parsley and remove the garlic.
4. Slice the polenta and grill it on a very hot griddle for 3–4 minutes per side, until crisp and striped.
5. Beat the eggs and egg whites with salt and pepper. Heat the remaining oil in a non-stick pan over low heat and cook the eggs for 3 minutes, stirring constantly, until creamy; stir in the mushrooms and grated Grana Padano.
6. Serve the mushroom eggs on the grilled polenta slices.