Cheesy breakfast polenta with eggs

1. 1

   In a sauce pan bring broth and butter to a boil.

2. 2

   In a bowl, combine milk and corn meal and mix well.

3. 3

   Slowly add corn meal to boiling broth.

4. 4

   Whisk continuously until mixture returns to boil, then reduce to low.

5. 5

   Cook 10 minutes or until it thickens, slowly whisking.

6. 6

   Remove from heat and add one and one quarter cup of cheese.

7. 7

   Pour mixture into two individual greased oven proof bowls.

8. 8

   Crack one egg in the center of each bowl.

9. 9

   With a spoon, make a well for egg to sit in.

10. 10

    Bake in a preheated 400F oven just until egg sets, just a few minutes.

11. 11

    If the yolk stays soft or a little runny all the better.

12. 12

    Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.