- For the toppings:
- 8 button mushrooms, sliced
- 12 rashers streaky bacon
- 4 free-range egg
- 1 L water
- 1 T salt
- 1 T chicken stock powder
- 1 T dried thyme
- 150 g polenta
- 60 g butter
- 3/4 cup cream
- Chilli flakes, for sprinkling
- Parsley, chopped, to garnish
- Parmesan shavings, to garnish
To prepare the toppings, fry the mushrooms and the bacon until crispy.
Poach the eggs. Set aside and keep warm, or reheat briefly just before serving. To make the porridge, bring the water to the boil with the salt, chicken stock powder and thyme.
To make the porridge, bring the water to the boil with the salt, chicken stock powder and thyme.
Add the polenta and whisk to ensure that no lumps form. Continue whisking until the polenta thickens, reduce the heat and cook for 30–40 minutes. Add the butter and grated Parmesan, and allow to melt into the polenta.
Slowly add the cream just before serving. Serve the polenta
in 4 bowls, topped with the bacon, mushrooms and a poached egg each. Sprinkle with chilli flakes and parsley, and garnish with Parmesan shavings.