Cheesy Polenta and Veg with Gremolata and Poached Egg

In a pot bring veg stock concentrate and 3¹⁄₂ cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!

In a pot bring veg stock concentrate and 5 cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!

In a pot bring veg stock concentrate and 2¹⁄₂ cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!

In a pot bring veg stock concentrate and 2¹⁄₂ cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!

In a pot bring veg stock concentrate and 2¹⁄₂ cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!

In a pot bring veg stock concentrate and 2¹⁄₂ cups water to the boil. Cut mushrooms into quarters. Trim woody ends from asparagus and cut into thirds. De-string sugar snap peas. Pick parsley leaves, roughly chop (discard stems). Zest lemon. Peel and mince garlic. In a bowl make gremolata by mixing parsley, zest (to taste) and ¹⁄₂ the garlic with 2 Tbsp oil.

Once stock has come to the boil, reduce heat to low and add polenta in a steady stream, stirring constantly. Cook polenta for 6 minutes, stirring regularly, as it thickens, add half the butter and parmesan (reserving some parmesan for garnish) to finish. Check seasoning and adjust if necessary.

Heat remaining butter and drizzle of oil in a fry pan over medium heat. Add mushrooms and fry for 5 minutes until browned and starting to soften. Add remaining garlic, asparagus, sugar snap peas and peas and cook a further 3 minutes, until just tender and veg is bright green. Season with salt and pepper.

Heat a pot of water on the stove over medium-low heat until gently simmering. Break an egg into a cup and slide into water. Repeat with remaining eggs. Poach 2–4 minutes until whites are set and yolk is runny, then drain on paper towels. Alternatively, heat oil in a fry pan over medium heat and fry eggs for 2–3 minutes until yolk is runny.

Divide polenta between plates and top with mushrooms, veg and egg. Garnish with any remaining parmesan, the gremolata. Cut the lemon into wedges and serve on the side. Enjoy!