Poached egg, soft polenta with Grana Padano and crunchy vegetables

Cut the vegetables into very thin slices, fry them in hot oil, drain on paper towel and season with salt. Place on a plate with a sheet of baking paper and bake for one hour at 70°.

Boil the water, salt, add the corn flour, cook over low heat for 40 minutes and stir with grated Grana Padano.

Open the eggs, slide them in a saucepan with boiling salted water acidulated with white vinegar and cook for 4 minutes. Pour the polenta into the serving plates, place the eggs on them and complete with the crispy vegetables

Curiosity:

The egg has always been a symbol linked to the concept of life, birth, creation. Already the ancient Egyptians believed it was a valuable food, in ancient Greece Galen argued that the egg should not be missing in the diet of the elderly. The gift of the decorated egg developed in the Middle Ages to celebrate the rebirth of nature in spring. The most precious eggs in the world are those created by the jeweler Peter Carl Fabergé for the Tsars of Russia made of gold and precious materials, decorated and inlaid with precious stones.
The egg is rich in essential nutrients, especially proteins of high biological value, a 60 g chicken egg provides about 77 kcal and 223 mg of cholesterol, a very high amount that suggests eating no more than 2 per week.