Ingredients
Poached egg on grilled polenta
Capsicum olive relish
Method
1.Oil a deep 19cm-square cake pan.
2.Bring the water to the boil in a large saucepan. Gradually stir polenta into the water; reduce heat, simmer, stirring, about 5 minutes or until polenta thickens. Stir in cheese and half the butter. Spread polenta into pan; cool 10 minutes. Cover; refrigerate about 45 minutes or until polenta is firm.
3.Meanwhile, make capsicum olive relish. Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Stir in undrained tomatoes. Add vinegar, sugar, the water, capsicum and olives; cook, uncovered, about 15 minutes or until mixture has thickened. Stir in parsley.
4.Preheat grill. Melt remaining butter. Cut polenta into 4 squares; brush with melted butter. Grill about 5 minutes or until browned lightly.
5.Half-fill a medium frying pan with water; bring to the boil. Break one egg into a cup; slide into pan. Repeat with remaining eggs; when all eggs are in the pan, return the water to the boil. Cover pan, turn off heat; stand about 4 minutes or until eggs are set. Remove eggs, one at a time, using a slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.
6.Spoon capsicum olive relish over polenta; top with egg.
Roasted capsicum strips are available from supermarkets and delicatessens. If you have a glut of red capsicums, you can always roast your own, slice thinly and keep, refrigerated, covered with olive oil, in a jar  they are a great addition to salads, pizzas and toasted sandwiches
Note
