Crispy Parmesan Polenta With Poached Eggs

• 9 oz instant yellow polenta
• 2 tbsp butter
• 2 tsp olive oil
• 2 cups whole milk
• 2 tbsp heavy cream
• 2 tbsp chopped rosemary leaves
• 1 tbsp finely grated lemon peel
• 1/4 cup grated Parmesan cheese
• 2 tsp vinegar
• 8 None eggs
• None None Arugula leaves, to serve
• None None Tomato sauce, to serve

1. Preheat the oven to 425u0b0F. Lightly grease a foil-lined a 11 x 7 inch baking pan.
2. Bring 4 cups water to a boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce heat to medium. Cook 2-3 mins, stirring continuously. Stir in milk. Cook 2-3 mins, stirring continuously. Add cream, rosemary and lemon peel, stirring well. Pour evenly onto prepared pan; smooth surface. Set aside to cool.
3. Cut cooled polenta into fingers. Arrange polenta on foil-lined baking sheet. Spray with no stick cooking spray. Sprinkle with Parmesan cheese.
4. Bake 15-20 mins until crisp and golden.
5. Meanwhile, bring 4 cups water to a boil in a large saucepan. Stir in vinegar. Reduce heat to gentle simmer. Break eggs into water in batches of 1 or 2. Simmer 2-3 mins until whites are completely set and yolks begin to thicken. Remove with slotted spoon. Serve on bed of arugula leaves and polenta fingers. Top with tomato sauce.

polenta, butter, olive oil, milk, heavy cream, rosemary, lemon peel, parmesan cheese, vinegar, eggs, arugula, tomato sauce

Taken from recipes-plus.com/api/v2.0/recipes/22114 (may not work)