1.Bring water to the boil in large saucepan. Stir in polenta; cook, stirring, over low heat about 5 minutes or until smooth. Remove from heat, stir in cheese; season to taste. Cover to keep warm.
2.Heat oiled large frying pan over high heat; cook mushrooms, stirring until browned lightly. Season to taste.
3.Meanwhile, half-fill large deep frying pan with salted water; bring to the boil. Reduce to a simmer; create a swirl using a wooden spoon. One at a time, break eggs into centre of swirl. Cover pan, turn off heat; stand 3 minutes or until white is opaque. Using a slotted spoon, remove eggs from pan; rest spoon on absorbent paper.
4.Serve polenta topped with mushrooms and poached eggs.
Polenta tends to become firmer as it stands; stir in a little extra boiling water if you prefer a softer texture.Note