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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
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<a href="#">
<img
src="Images/DCF8248A-8219-4D2D-83D9-F370DCE00AD5/81EB7245-4EB4-447F-B92D-7C4B66688C2F.jpg"
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<!-- Name -->
<h1 itemprop="name" class="name">
Herby polenta with asparagus and a poached egg
</h1>
<!-- Info -->
<!-- Rating, categories -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">10 min</span>
<b>Cook Time: </b><span itemprop="cookTime">15 min</span>
<b>Total Time: </b><span itemprop="totalTime">0 min</span>
<b>Servings: </b><span itemprop="recipeYield">4</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.theguardian.com/food/2019/apr/26/anna-jones-30-minute-recipes"
>
<span itemprop="author">The Guardian</span>
</a>
</p>
<div class="clear"></div>
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<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>125</strong>g slightly salted butter, plus 50g for frying
the sage
</p>
<p class="line" itemprop="recipeIngredient">
<strong>8</strong> sage leaves
</p>
<p class="line" itemprop="recipeIngredient">
<strong>200</strong>g instant polenta
</p>
<p class="line" itemprop="recipeIngredient">
<strong>75</strong>g freshly grated parmesan or pecorino
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> sprigs oregano, leaves picked and roughly
chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> small bunch parsley, leaves picked and finely
chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> small bunch basil, picked and shredded
</p>
<p class="line" itemprop="recipeIngredient">
<strong>200</strong>g asparagus, woody ends snapped off
</p>
<p class="line" itemprop="recipeIngredient">
Olive oil, to drizzle
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> eggs
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<div class="descriptionbox">
<h3 class="subhead">Description</h3>
<div itemprop="description" class="description text">
<p>
You can mix up the herbs you use here; thyme or rosemary would
work instead of oregano, but you’ll need a little less – and be
sure to chop it finely. Polenta packet instructions vary, so check
the cooking time on yours and adjust accordingly.
</p>
</div>
</div>
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Bring two litres of water to a boil in a large pan. Heat a small
frying pan over a medium heat and, once hot, add 50g butter, then
fry the sage leaves until crisp. Tip the leaves and butter into a
bowl.
</p>
<p class="line">
Remove the large pan from the heat and slowly pour in the polenta,
whisking all the time, so that no lumps form. Return to the heat
and cook gently, stirring, for eight minutes (see note above on
timing).
</p>
<p class="line">
Add the parmesan (for added flavour, cut off the rind and add
this, too), the rest of the butter, plenty of seasoning and more
just-boiled water if you think it needs loosening (remember it
will thicken a little as it sits). Stir gently until combined,
then add the oregano, parsley and basil, stir again, and keep warm
over a low heat.
</p>
<p class="line">
Meanwhile, bring a medium saucepan of salted water to a boil, add
the asparagus and cook for one minute. Remove with tongs, put in a
bowl, season with salt and drizzle with olive oil.
</p>
<p class="line">
Reduce the heat, crack an egg into a glass, tip the egg in and
slowly lower it into the water to cover. Repeat with the rest of
the eggs. Cook for three and a half minutes, or until the white is
firm but the yolk still soft.
</p>
<p class="line">
While the eggs are cooking, spoon the cooked polenta (avoiding the
rind) on to warm plates and top with the asparagus. When the eggs
are cooked, scoop them out, drain well, then place carefully on
top of the polenta. Spoon over the crisp sage and butter, and
serve.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
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