Adapted from the Atco Blue Flame Kitchen 2014 Holiday Collection Cookbook
In a medium saucepan, combine broth, oil, thyme, shallot, garlic and salt. Bring to a boil over medium heat. Gradually whisk in cornmeal. Cook, stirring constantly, until thickened, about 10-12 minutes. Remove from heat; cover and set aside.
In a large frying pan, brown sausage meat over medium-high heat. Add tomato sauce and bring to a simmer. Working with one egg at a time, crack each egg into a custard cup and carefully pour egg into simmering tomato sauce, spacing eggs evenly apart. Cover pan and poach eggs until they are set.
To serve, place polenta on each of four individual serving plates. Top each serving with one poached egg and tomato/sausage sauce. Sprinkle with Parmesan cheese.
Total Time: 30 Minutes