Crispy polenta parmesan chips and poached eggs

1.Preheat oven to 220°C (200°C fan-forced). Lightly grease and line a 20 x 30cm oven tray with baking paper.

2.Bring hot water to the boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce to medium heat. Cook 2-3 minutes, stirring continually.

3.Stir full cream milk into hot polenta. Heat further 2-3 minutes on medium, stirring continually. Add cream, lemon zest and rosemary, stirring well to combine. Pour evenly into oven tray; smooth surface. Cool in tray.

4.Once cold, cut into fingers. Line another tray with baking paper. Arrange polenta on tray. Sray with oil. Sprinkle with grated parmesan. Bake 15-20 minutes, until crisp and golden.

5.Meanwhile, bring 4 cups water to the boil in a large saucepan. Stir 2 teaspoons vinegar through. Reduce heat to low and simmer gently. Slide eggs into water in batches, 1 or 2 at a time. Simmer 2-3 minutes, until cooked to taste. Remove with a slotted spoon. Serve on a bed of rocket leaves and parmesan chips. Top with tomato relish.