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1
In small bowl cover dried tomatoes with boiling water; set aside.
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2
In large saucepan combine milk and chicken broth; bring just to boiling over high heat.
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3
Gradually whisk in cornmeal.
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4
Reduce heat to medium-low.
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5
Cook, stirring frequently, for 12 to 15 minutes until thick and creamy.
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6
Stir in grated Parmesan.
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7
Reduce heat to low; cover and keep warm.
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8
Meanwhile, drain tomatoes.
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9
In large skillet heat olive oil over medium heat.
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10
Add onion, zucchini, sweet pepper, and dried tomatoes.
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11
Cook 3 to 5 minutes or until tender.
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12
Remove from heat; cover to keep warm.
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13
In another deep large skillet, add water until half-full.
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14
Squeeze half of lemon into skillet.
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15
Cut remaining half into wedges; set aside.
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16
Bring water and juice to simmer.
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17
Break eggs one at a time into a small cup and slide into water Cook 4 eggs at a time in simmering water for 4 to 5 minutes until whites are firm and yolks are firm but still a little soft.
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18
Remove with slotted spoon; drain on paper towel-lined plate.
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19
Repeat.
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20
To serve, ladle polenta into bowls, top with zucchini mixture and 2 poached eggs.
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21
Sprinkle with fresh parsley, Italian seasoning and/or Parmesan cheese.
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22
Serve with lemon wedges.
