POLENTA SQUARES:

Bring water to a boil in medium saucepan and gradually add the yellow cornmeal, whisking continuously.

Reduce heat and cook for about 10 minutes, continuing to whisk until polenta is creamy and tender. Turn off heat.

Add 2 tablespoons of butter and cheddar cheese. Stir until melted and salt to taste.

Pour polenta into a 9x9 baking dish and spread evenly. Set aside to firm at room temperature.

LENTIL HASH:

In a large skillet, cook pancetta until crisp, about 10 minutes. Remove from pan and place on a paper towel.

In the same skillet, add the shallots and butternut squash. Cook for about 5 minutes, until beginning to soften.

Add wine and chicken broth. Let cook on medium heat, for about 10 minutes, until butternut squash is tender and liquid reduces. Add the spinach and mushrooms.

Gently stir and cook for a few minutes, then add lentils, pancetta and thyme. Stir to incorporate ingredients and salt/pepper to taste.

ASSEMBLY:

Cut polenta into 4 even squares. Gently lift, flour both sides, and fry the polenta squares with remaining butter.

Spoon lentil hash over polenta squares and place fried egg on top.