Polenta Poached Eggs in 30 Minutes

Instructions:

1. Bring the broth to a gentle boil in a medium saucepan over medium-high heat.
2. Slowly whisk in the cornmeal in a steady stream to avoid clumps.
3. Reduce heat to low and simmer, stirring occasionally, until the grains soften and the mixture thickens to a porridge-like consistency (about 15-20 mins).
4. Stir in the butter, cream, salt, and pepper until glossy and nutty. Keep warm on the lowest setting.
5. Fill a deep pot with water and bring to a very light simmer. Add the vinegar and salt.
6. Crack each egg into a small ramekin to ensure freshness.
7. Create a gentle whirlpool in the water with a spoon and drop the egg into the center of the vortex.
8. Cook for 3 minutes for a runny yolk, then remove with a slotted spoon.
9. Divide polenta into bowls, top with a poached egg, drizzle with olive oil, and garnish with chopped parsley and chives.