Grilled polenta wedges with fried eggs and crispy sage

Rich and hearty meal with an Italian twist.

INGREDIENTS

1 cups (200g/310ml) instant polenta

cup (60ml) grated parmesan, plus shavings for serving

4 extra-large eggs

2 tbsp (30ml) sage leaves

Plus 3 tbsp (45ml) butter, salt and milled pepper and olive oil

METHOD

Make polenta according to packet instructions, cooking until quite thick.

Add butter, parmesan and seasoning and mix well. Spread polenta about 2cm deep onto a small baking tray and leave to set in the fridge, for about 20 minutes.

Heat a griddle pan until hot.

Slice polenta into wedges, brush with a little olive oil and grill on both sides.

Pour a glug of olive oil into a heated non-stick pan and fry eggs to your liking. Add sage leaves and fry until crisp.

Top wedges with a fried egg and crispy sage.

More good ideas:

Add chopped chilli and oregano to the polenta.

Stir a spoonful of basil pesto through polenta.

Add depipped, chopped calamata olives to the polenta.

Serves 4