Creamy polenta bowl with garden peas, mint, green asparagus, Beemster Young Belegen and poached egg

Main course. 2 persons. Preparation 20 min.

Ingredients

• 1 bunch of green asparagus
• 75 g piece of young cured 48+
• 7.5 g fresh mint
• 1 clove of garlic
• ½ vegetable stock cube
• 125 g polenta
• 50 g unsalted butter
• 100 g garden peas (frozen)
• ½ tsp vinegar
• 2 eggs

Prepare

1. Remove the woody bottom of the asparagus and cut into 3 equal pieces. Grate the cheese. Finely chop the mint and garlic.
2. Bring 650 ml of water with the bouillon tablet to a boil. Add the polenta and cook for about 7 min until a thick porridge forms. Stir frequently. Remove the pan from the heat and stir in 2/3 of the cheese and half of the butter.
3. Meanwhile, heat the rest of the butter in a frying pan and fry the garlic, asparagus, garden peas, pepper and salt for 6 min over medium-high heat.
4. Meanwhile, bring a 6-inch layer of water to a boil in a low, wide pan (e.g., a frying pan). Add the vinegar and salt. Turn the heat low so that the water is no longer bubbling. Carefully break the eggs one at a time over the water and poach them for 4 min. Remove them from the pan with a slotted spoon and place them on a plate.
5. Spoon the polenta into deep plates and divide the vegetables and eggs on top. Sprinkle with the mint and remaining cheese.

Prefer to put another vegetarian main dish on the table? Then look here on our recipe page.