Soft Polenta With Asparagus, Mushrooms And Egg

• 6 oz instant polenta
• 1.5 oz grated Parmesan, plus shaved parmesan to serve
• 2 tbsp olive oil
• 1 bunch asparagus, stems trimmed
• 9 oz mixed mushrooms, sliced
• 2 cloves garlic, minced
• 4 None eggs, poached
• None None snipped fresh chives, to serve

1. Bring 1/2 cup water to a boil in a large, heavy-bottomed saucepan over high heat. Add polenta and bring to a boil, stirring. Reduce heat to low and cook for 5 mins, stirring. Remove from heat and stir in grated Parmesan. Cover and keep warm.
2. Meanwhile, heat 1 tbsp oil in a frying pan. Cook asparagus for 3-5 mins, until tender. Remove from pan and keep warm. Add remaining oil and cook mushrooms and garlic, stirring, for 4 mins, until soft and golden. Season to taste.
3. Distribute polenta between serving plates. Top with mushrooms, asparagus and poached eggs. Sprinkle with shaved Parmesan and chives to serve.

polenta, olive oil, mixed mushrooms, garlic, eggs, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/30707 (may not work)