Ingredients
- 150g polenta
- 30g Parmesan cheese
- 1 can whole tomatoes
- 24 mixed mushrooms
- 1 avocado
- Jalapeno salsa (see recipe) - optional (alternative use pesto recipe)
- 4 fried eggs (free-range)
Method
- Grease a baking dish
- Grate the Parmesan cheese
- Cook the polenta according to packet instructions
- Remove polenta from the heat, add parmesan cheese, combine
- Place polenta mixture into the baking dish and distress the top, leave to set
- Put tomatoes in a jar, use a hand blender to blitz to desired consistency
- Bring a pan to medium-low heat, add the tomatoes and allow to simmer
- While the tomatoes are cooking and the polenta is set cut the polenta into 4 triangles
- Bring a second pan to a medium-low heat with a drizzle of olive oil
- Place polenta pieces in the heated pan 2 at a time, cook until browned and flip cooking on the other side till browned
- Season the tomatoes and remove from the heat, spoon onto a plate
- Clean the pan, fry your eggs (see recipe) and mushrooms - turning frequently, season
- Add the polenta and mushrooms to the plate with the sauce, placing the eggs on top
- Drizzle over some jalapeno salsa, add some sliced avocado
- Enjoy!