Cheesy breakfast polenta with eggs

• 1 2/3 cup chicken broth
• 2 1/2 tbsp salted butter
• 2 large eggs
• 1 tsp salt
• 1 tbsp chopped chives
• 1 cup whole milk
• 1 1/4 cup yellow corn meal
• 1 1/4 cup shredded cheddar cheese plus 2 tablespoons

1. In a sauce pan bring broth and butter to a boil.
2. In a bowl, combine milk and corn meal and mix well.
3. Slowly add corn meal to boiling broth.
4. Whisk continuously until mixture returns to boil, then reduce to low.
5. Cook 10 minutes or until it thickens, slowly whisking.
6. Remove from heat and add one and one quarter cup of cheese.
7. Pour mixture into two individual greased oven proof bowls.
8. Crack one egg in the center of each bowl.
9. With a spoon, make a well for egg to sit in.
10. Bake in a preheated 400F oven just until egg sets, just a few minutes.
11. If the yolk stays soft or a little runny all the better.
12. Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.
13. Enjoy!

chicken broth, butter, eggs, salt, chives, milk, yellow corn meal, cheddar cheese

Taken from cookpad.com/us/recipes/346545-cheesy-breakfast-polenta-with-eggs (may not work)