Place 11/2 litres water into a large saucepan and bring to the boil. Gradually add the polenta, whisking continuously, to prevent lumps from forming.

Reduce the heat to the lowest setting and cook for a further 40 minutes, stirring occasionally.

When the polenta is thick and creamy and comes away from the pan, stir in 150g margarine and Parmesan cheese; season well. Keep in a warm place.

If using dried mushrooms, reconstitute in warm water for 15 minutes drain well and pat dry with paper towel.

Heat a fry pan, add the oil and margarine, allow to melt, then toss the garlic into the mixture. Add mushrooms and saute until softened and golden. Season with pepper.

Bring about 5cm of water and vinegar to the boil in a shallow pan, and then reduce the heat to a low simmer.

Crack each egg onto a saucer and then gently slide it into the water, allow to cook for 3 minutes until the white has set and the yolk is just set and soft inside. Remove with a slotted spoon and drain on paper towel.

Place the prepared polenta into serving bowls topped with the saute mushrooms, sprinkle with the chopped parsley and top with a poached egg.