Bring 450ml of water to a boil in a saucepan.

Cut the mushrooms in 4.

In a hot pan, brown the mushrooms.

When they have loose their water add 1 tbsp of olive oil and cook for 2-3 minutes. Season with salt and pepper and set aside.

In the same pan, cook the spinach 2-3 min in a tbsp of olive oil. Season with salt and pepper and set aside.

When the water boils, add a pinch of salt then gradually pour the polenta while stirring with a wooden spatula for about 2-3 minutes (or according to the package instructions) then remove from the heat.

Add the spinach leaves while mixing.

Pour the polenta in a bowl, add the mushrooms.

Add pepper, add the mushrooms and sprinkle with chopped parsley.

Serve with a few toasted hazelnuts, parmesan shavings and a soft-boiled egg.