Crispy polenta, jalapeño salsa, fried eggs, mushrooms & avocado
40 MINUTES PLUS SETTING
- 150g quick-cook polenta
- 20g Parmesan cheese
- olive oil
- 1 x 200g jar of pickled jalapeño chillies
- 1 bunch of fresh coriander (30g)
- 1 x 400g tin of quality plum tomatoes
- 200g mixed mushrooms
- 1 ripe avocado
- 1 lime
- 4 large free-range eggs
Cook the polenta in a pan of boiling salted water according to the packet instructions, whisking constantly to prevent lumps. It’s ready when it comes away easily from the edge of the pan – you want a thick consistency. Remove from the heat, grate in and stir through the Parmesan. Tip into a 15cm x 20cm oiled baking dish (so it’s 2.5cm thick), forking up the top to give great texture. Leave to set.
Tip the jalapeños (juices and all) into a blender, then add the coriander (stalks and all) and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals. Tip the tomatoes into a small pan, mashing them with a potato masher until fairly smooth, then season to taste and leave to blip away over a medium heat. Once the polenta is set, cut into 4 chunky wedges and place in a large non-stick frying pan over a medium heat with 1 tablespoon of oil. Once dark golden on one side, flip the polenta over, add the mushrooms to the gaps in the pan, and turn occasionally until softened.
Halve, destone, peel and finely slice the avocado, then squeeze over the lime juice. Spoon the tomato sauce on to plates, add the polenta wedges and mushrooms, then fry the eggs to your liking and place on top. Drizzle over a little jalapeño salsa, to taste, then add the avocado and get stuck in.
Sometimes I embellish this dish by adding baby spinach with the avocado, and crumbling over some feta.
TO MAKE VEGETARIAN
Swap Parmesan for vegetarian hard cheese.
NUTRITION PER SERVING
340 kcal; 16.4g fat (4.4g saturated); 14g protein; 34.5g carbs; 4.4g sugars; 1.2g salt; 2.5g fibre.