Polenta With Eggs and Zucchini

• 12 cup dried tomatoe
• 2 14 cups milk
• 14 ounces reduced-sodium chicken broth
• 1 cup yellow cornmeal (polenta)
• 13 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 small zucchini, and thinly sliced lengthwise or 2 small summer squash, thinly sliced lengthwise
• 1 small yellow bell peppers or 1 small green sweet pepper, cut into strips
• 1 small lemon
• 8 eggs
• italian seasoning (optional)

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

milk, chicken broth, yellow cornmeal, parmesan cheese, olive oil, onion, zucchini, yellow bell peppers, lemon, eggs, italian seasoning

Taken from www.food.com/recipe/polenta-with-eggs-and-zucchini-507367 (may not work)