Polenta with white wine sautéed mushrooms and a poached egg

Ingredients

For 1 serving

• Polenta (cornmeal)65 g
• Button mushrooms120 g
• Oyster mushrooms80 g
• White wine40 ml
• Eggs1
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Grana Padano10 g
• Parsleyto taste
• Saltto taste

Contains: lactose, eggs, sulphites,

In season: September – November

Method

1. Bring the water for the polenta to the boil and salt it. Meanwhile, clean the button and oyster mushrooms with a damp cloth, without washing them under the tap, and slice them; peel the garlic and chop the parsley.
2. Pour the polenta into the boiling water in a thin stream, whisking, and cook over low heat, stirring often, for the time on the packet, until soft and creamy; off the heat, stir in the grated Grana Padano.
3. Meanwhile, heat the oil with the garlic in a frying pan over high heat, add the mushrooms and sauté for 6 minutes, until golden and their liquid has evaporated; season with salt.
4. Pour in the white wine and cook for another 3 minutes, until it evaporates, then turn off the heat, remove the garlic and stir in the parsley.
5. Bring a small pan of water to the boil and lower the heat until it's barely simmering; crack the egg into a cup, stir the water into a gentle whirlpool with a spoon and slide the egg into the centre. Cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon.
6. Serve the polenta in a bowl with the mushrooms and the poached egg on top.