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1
In a large pot, bring the milk to a boil.
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2
Add the sage and garlic, season with some salt and pepper, then pour in the polenta.
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3
You should season the polenta while it is cooking, so try to estimate how much salt the finished dish will need.
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4
If you are not sure, be conservative with your guess.
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5
Stir the polenta constantly.
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6
When it has thickened, remove it from the heat.
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7
(You can make the polenta up to 3 days ahead; let cool and then store, covered, in the refrigerator.)
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8
Preheat the oven to 350F.
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9
In an oven-safe casserole, combine the cooked polenta, cream, and 1 cup water.
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10
Let the polenta heat up in the oven, stirring it every 5 minutes or so.
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11
(Dont worry if it gets brown and crispy; that just makes the polenta taste better.)
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12
Taste for seasoning, and add more salt and pepper as needed.
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13
Let it cook in the oven for 1520 minutes.
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14
While the polenta is in the oven, melt 1 tablespoon of the butter in an oven-safe saute pan over medium-high heat; then add the mushrooms and cook, stirring, for several minutes.
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15
Season to taste with salt and pepper.
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16
Add the sprig of thyme, remove from the heat, and place the pan in the oven with the polenta.
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17
Melt the remaining 2 tablespoons butter in a large saute pan over medium heat.
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18
Gently crack the eggs into the melted butter, being careful not to break the yolks.
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19
Cook slowly until the whites are set and the yolk is firm but still soft, about 90 seconds.
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20
Remove the pan from the heat immediately.
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21
To serve, divide the polenta among 4 shallow bowls.
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22
Add some of the roasted mushrooms and a slice of the Cirrus cheese.
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23
Top with one egg sunny-side up and sprinkle with chives.
