Kitchen HQ
Nested eggs in baked polenta with smoked salmon
Impress your brunch guests with this tasty café-style dish!
SERVES 6 Preheat oven to 200°C. In a large bowl, mix together 150g polenta, 480ml vegetable stock, 480ml full cream milk, 2 tbsp melted butter and ½ tsp fine sea salt. Pour into a 30cm oven-proof skillet or frying pan, then carefully place in the middle of the oven but without a rack above it, so you can comfortably stir the mixture without having to
