TOMATO POACHED EGGS ON POLENTA

Ingredients

• 4 cups no-salt-added chicken broth or water
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped shallot
• 1 clove garlic, finely chopped
• 1 tsp salt
• 3/4 cup cornmeal
• 1 1/2 cups store-bought or homemade tomato sauce
• 4 large eggs
• 1/4 cup freshly grated Parmesan cheese

Directions

1. To prepare polenta, combine broth, oil, thyme, shallot, garlic and salt in a medium saucepan. Bring to a boil over medium heat. Gradually whisk in cornmeal; cook, stirring constantly, until thickened, about 10 - 12 minutes. Remove from heat; cover and set aside.
2. Place tomato sauce in a deep non-stick medium frypan. Bring to a simmer over medium heat.
3. Working with one egg at a time, crack each egg into a custard cup and carefully pour egg into simmering tomato sauce, spacing eggs evenly apart. Cover frypan and poach eggs until eggs are set.
4. To serve, place polenta on each of 4 individual serving plates. Top each serving with 1 poached egg and tomato sauce. Sprinkle with Parmesan cheese.