1. Make homemade tomato sauce. Season and spice to taste. Simmer 15-20 minutes. 2. Crack eggs onto the top of simmering sauce, cover and cook five minutes. Serve immediately with polenta. Make polenta: 3. Whisk cornmeal, milk and 1 cup of water together in a pot. Over low-med heat bring up to bubbling stirring often. Continue cooking over low whisking every few minutes. Add water slowly as needed to keep the consistency thick but still liquidy. Cook for 10-30 minutes to desired consistency adding water or milk as desired. 4. Remove from heat, season and stir in shredded cheese till combined.