for 4 person

Polenta

1 ¼ litre	water
1 ¼ tsp	salt
250 g	coarsely ground polenta (Bramata)
100 g	washed, prepared kale
80 g	grated Gruyère
2 tbsp	butter

Eggs and topping

4	eggs
	water, boiling
1 tbsp	olive oil
3 tbsp	panko breadcrumbs or regular breadcrumbs
2 tbsp	sunflower seeds, coarsely chopped
1 tbsp	rosemary, finely chopped
1 pinch	sea salt

How it's done

Polenta

Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 35 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the kale, cover and simmer for approx. 10 mins. Stir in the cheese and butter.

Eggs and topping

Soft-boil the eggs for approx. 7 mins., rinse briefly in cold water and remove the shell. Heat the oil in a frying pan. Toast the breadcrumbs, sunflower seeds and rosemary for approx. 3 mins., season with salt. Cut the eggs in half, serve with the polenta and crunchy topping.

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