Savory Breakfast Polenta Bowls with Poached Eggs and Herb-Roasted Tomatoes

Preheat oven to 400°F (200°C).

Wash the cherry tomatoes and pat dry. Place them on a baking sheet.

Rinse the thyme and rosemary sprigs. Remove the leaves from the stems and roughly chop.

Peel and mince 2 cloves of garlic.

In a small bowl, mix 2 tablespoons olive oil with the minced garlic, chopped thyme, chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the herb mixture over the tomatoes and toss to coat evenly.

Roast the tomatoes in the preheated oven for 15-20 minutes until they begin to burst and caramelize.

While the tomatoes are roasting, prepare the polenta. In a medium saucepan, combine 2 cups milk and 2 cups chicken broth and bring to a gentle simmer over medium heat.

Slowly whisk in 1 cup cornmeal, stirring continuously to prevent lumps.

Reduce heat to low and cook, stirring frequently, for about 15-18 minutes until the polenta is thick and creamy.

Remove polenta from heat and stir in 2 tablespoons butter, 1/3 cup grated parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover to keep warm.

For the poached eggs, fill a large, wide pot with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (small bubbles around the edges, not a rolling boil).

Crack each egg into a small cup or ramekin.

Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center of the whirlpool.

Cook for 3 minutes for a runny yolk, then remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs, cooking 1-2 at a time.

Rinse and chop 2 tablespoons fresh chives.

To serve, divide the polenta among 3 bowls (about 1 cup per bowl).

Top each bowl with 2 poached eggs and a portion of the roasted tomatoes.

Drizzle with the remaining 1 tablespoon olive oil, sprinkle with chopped chives, and add additional salt and pepper to taste.