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1
Pre-heat oven to 425u00b0F.
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2
Butter a nonstick muffin tin (regular size, with six muffin cups).
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3
Bring the milk and vegetable stock to a low boil in a medium size stockpot over medium heat.
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4
Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes.
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5
Turn off the heat, add in the cheese and season with salt and pepper.
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6
Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta).
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7
The well will be relatively large, but that's okay - you want the egg to have a little nesting place so it won't overflow out of the tin.
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8
Once you have made all the wells, crack an egg into each of the polenta-filled cups.
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9
Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit a few minutes to cool enough to handle.
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10
In a medium size serving bowl, mix together the arugula, basil and lemon juice. Drizzle with some olive oil and season with a little salt and pepper.
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11
To serve the polenta egg cups, run a small butter knife around the edges of the polenta to loosen it from the sides of the muffin tin. Gently pry out with a fork or a knife and serve with the salad alongside.
