Polenta is so creamy, and the eggs just add to the flavor.
1/2 cup dried tomatoes
2 1/2 cups milk
1 can c hicken broth
1 cup yellow cornmeal
1/3 cup grated Parmesan cheese
1 tbsp virgin olive oil
1 sliced onion
1 small lemon
8 large eggs
Place the dried tomatoes in some boiling water and let soak.
Heat up the milk and broth in a saucepan. Add the cornmeal and keep whisking.
Have heat on medium and stir several times for about 15 minutes.
Add the Parmesan and blend. Let sit over low heat.
Remove the dried tomatoes from the water and drain them.
Heat the oil in a skillet. Toss in dried tomatoes and onions. Cook until onions are softened, then take off stove.
Use a deep pan and fill it halfway with water. Squeeze in the juice of the lemon.
When water is simmering, crack the eggs and transfer them carefully into the pan. Let the eggs simmer for 4 minutes, then removed and drain on a paper towel.
Transfer the polenta into individual serving dishes. Top each dish with 2 eggs.