Polenta with Spring Veg Gremolata & Poached Egg

In a pot bring chicken 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 combine parsley, lemon zest (to taste) and half the garlic with 2 Tbsp olive oil.

Tip! Use extra virgin olive oil if you have it.

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.

Tip! Make sure heat is kept low to avoid the polenta sticking to the base of your pot and burning. We used a whisk to really get all the lumps out of the polenta.

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.

Boil the kettle, half fill a small pot with boiling water and add vinegar, over low heat. Break one egg into a cup and pour egg into the hot water at the side of the pot. Repeat with remaining egg(s). You’ll see them cooking immediately (see tip). Turn off the heat and remove egg with a slotted spoon and rest on paper towel to soak up any excess liquid.

Tip! A really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minute.

Divide polenta between plates and top with mushrooms, veg and poached egg. Garnish with any remaining parmesan and the gremolata. Enjoy!

In a pot bring chicken 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 combine parsley, lemon zest (to taste) and half the garlic with 2 Tbsp olive oil.

Tip! Use extra virgin olive oil if you have it.

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.

Tip! Make sure heat is kept low to avoid the polenta sticking to the base of your pot and burning. We used a whisk to really get all the lumps out of the polenta.

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.

Boil the kettle, half fill a small pot with boiling water and add vinegar, over low heat. Break one egg into a cup and pour egg into the hot water at the side of the pot. Repeat with remaining egg(s). You’ll see them cooking immediately (see tip). Turn off the heat and remove egg with a slotted spoon and rest on paper towel to soak up any excess liquid.

Tip! A really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minute.

Divide polenta between plates and top with mushrooms, veg and poached egg. Garnish with any remaining parmesan and the gremolata. Enjoy!