Soft polenta with poached egg and Parmesan

Ingredients

For 1 serving

• Polenta (cornmeal)45 g
• Eggs1
• Parmigiano Reggiano10 g
• Spinach60 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, sulphites

In season: October – March

Method

1. In a small pan bring to the boil water weighing about four and a half times the polenta and salt it; in another pan bring plenty of water to a simmer with the white wine vinegar.
2. Pour the instant polenta into the salted water in a thin stream while whisking and cook for 5 minutes over low heat, until thick but soft; turn off the heat, stir in the grated Parmigiano Reggiano, cover and keep warm.
3. Meanwhile wash the spinach and sauté it in a frying pan with the oil over medium heat for 2 minutes, until wilted; salt it.
4. Crack the egg into a small cup, stir the barely simmering vinegar water into a whirlpool and slide the egg into the centre; poach it for 3 minutes, until the white is set and the yolk soft, then lift it out with a slotted spoon.
5. Spoon the polenta into a shallow bowl, top with the spinach and egg and finish with a grind of black pepper.