Silky Polenta with a Poached Egg

Ingredients

• 1 1/3 cups (300 g) low-sodium cottage cheese
• 1 1/3 cups (210 g) polenta
• 6 cups (1440 ml) water
• 8 cups (560 g) mushrooms
• 4 large eggs (200 g)
• 1/2 cup (40 g) grated Parmesan cheese
• 3 tbsp (40 ml) olive oil
• 4 garlic cloves (12 g)
• 1 1/2 tbsp (8 g) fresh thyme
• 3 tbsp (40 ml) lemon juice
• 1 tsp (2.4 g) black pepper

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Method

1. Brown the sliced mushrooms in a dry pan until they squeak and take color, then add the oil, garlic and thyme and cook 2 minutes more.
2. Bring the water to a bare simmer and rain in the polenta, whisking hard; a rolling boil makes lumps you will never beat out.
3. Cook 8 minutes, stirring, until it falls thickly off the spoon, then beat in the cottage cheese, Parmesan and pepper off the heat; the curds melt into it and take the protein past twenty-five grams.
4. Poach the eggs 3 minutes in barely trembling water.
5. Spoon the polenta out, pile the mushrooms on, set an egg on each and finish with lemon.