Creamy Polenta, Spinach and Heirloom Tomatoes

In saucepan, bring water and salt to boil over medium-high heat; stir in milk and bring to simmer. While whisking, add the cornmeal a little at a time. (Whisking will help eliminate lumps). Reduce heat to medium-low; cook polenta, stirring frequently, for 35 to 40 minutes or until tender and thick enough to mound on a spoon. If polenta is too thick, stir in a little more water to loosen. Stir in Parmesan cheese and butter.

Meanwhile, heat oil in large skillet set over medium heat; cook garlic and hot pepper flakes for 1 minute or until garlic starts to soften. Add spinach, tomatoes, salt and pepper; cook, stirring occasionally, for 2 to 3 minutes or until spinach wilts and tomatoes are warmed through.

Fill saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water; repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain on paper towel.

Divide polenta among 4 bowls. Top with sautéed spinach and tomatoes and poached eggs.