POLENTA CROSTINI WITH MUSHROOMS AND EGG
Serves 4 people
250 g polenta pronta
300 g champignon mushrooms
70 g butter
1 garlic clove
Slice the mushrooms whilst heating approx. 50 g of butter in a pan.
Add the mushrooms, the garlic clove, then cook for 10 mins. Add the parsley.
Cut the polenta into 1 cm slices and toast on both sides.
In the remaining butter fry the eggs sunny side up, then put some mushrooms and an egg on each slice of polenta.