Boil the vinegar in approximately 2 litres of water. Constantly stir the water to form a swirl. Crack the egg into the water swirl. The egg white should slowly envelop the egg yolk. Poach the egg for about 2 minutes. Now, fish the egg out of the water with a slotted spoon.
For the polenta cream, boil the soup in a separate saucepan. Stir in the butter, polenta powder and, optionally, some sage. Leave to simmer for about 15 minutes. To give the polenta a smoother consistency, blend it with a handheld blender.
Now, cut the potato in thin strips and deep-fry them at about 180 °C. Voilà: straw potatoes!
Season the baby spinach with salt and olive oil.
Arrange the polenta cream, poached egg and baby spinach on a plate. Grate the Stilfser cheese PDO and sprinkle it over the dish along with the grated hard cheese. Dice the Vinschgerl bread and sprinkle it over the dish. Garnish with the straw potatoes. Season to taste with salt and pepper and, optionally, garnish with some pine nuts.
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