Bring milk to a slow boil. Add polenta, garlic, and parsley. Let
simmer 15- minutes uncovered, stirring occasionally. Allow
enough milk to cook out that creamy polenta is not too runny.
Bring sauce to a low simmer in a large frying pan. Crack eggs
directly into the sauce. Allow eggs to cook for about 10 minutes or
until the white has set. To serve, spoon tons of creamy polenta
onto the center of the plate; follow with the tomato sauce and then
the eggs.
Originally Submitted
11/9/2010
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