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Serves 4

Boiled Eggs with Polenta


  1. In a medium saucepan simmer milk and rosemary for 3-4 minutes. Remove rosemary and discard. Whisk in polenta and cook over a medium heat for 3 minutes or until thickened, whisking continuously. Stir in butter and parmesan cheese.
  2. Spread polenta evenly into a baking paper lined shallow 18cm x 28cm baking tray. Refrigerate for 30 minutes or until firm. Cut polenta into chips. Heat extra butter and oil in a large non stick frypan over medium-high heat. Add polenta chips and cook for approximately 1-2 minutes on each side or until browned. Drain and keep warm.
  3. Spray mushrooms with oil and place on a baking paper lined tray. Add pancetta and cook in a preheated oven at 200°C for 5 minutes or until mushrooms are softened and pancetta is crisp. Set aside and keep warm.
  4. Cook frozen peas and spinach in boiling water for 2 minutes. Drain and mash/puree with some of the fetta oil, season well. Gently fold through half the crumbled fetta.
  5. Arrange mushrooms on serving plates, spill with pea mixture. Add polenta chips and serve with soft boiled egg, extra crumbled fetta and pancetta shards. Garnish with rosemary.


  • 2½ cups full cream milk
  • 2 sprigs rosemary
  • 1 cup instant polenta
  • 50g butter
  • ½ cup freshly grated parmesan
  • 25g butter, extra1 tablespoon oil
  • 8 large field mushrooms
  • Oil spray
  • 4 slices pancetta
  • 2 cups frozen green peas
  • 1 cup baby spinach leaves
  • 25g marinated fetta, crumbled, for serving
  • 4 soft boiled eggs

Last updated: May 17, 2022 at: 3:31 pm