Creamy polenta with pochented eggs

Heat the milk until it boils.

Add the polenta in the form of a rain, little by little.Cook under low heat stirring constantly.Add a pinch of sea salt and serve immediately.

For poached eggs: boil water in a non-wave pot and add a vinegar splash.Lower the fire, pouring the eggs and scaling them (so that the clear is curdled and totally involves the yolk) one after another for 3 mins.Remove them and let them drain.Serve accompanied by the polenta.

Sol Fliman & María José Buttazzoni.Children to eat.2016. Adapted.