From: Chef Heather Terhune, Atwood Cafe, Chicago. Yield: 4 servings. 4 poached eggs (see below) 4 slices crisp cooked pancetta (Italian bacon) 3 1⁄2 cups canned low-salt chicken broth 2 1⁄2 cups whole milk 1 tsp. salt 1⁄2 tsp. ground black pepper 1-1⁄2 cups yellow cornmeal 3⁄4 cups grated Parmesan cheese (about 3 oz.) Poached Eggs: 2 quarts water 1 tsp. unflavored vinegar 2 Tbsp. salt 4 extra large fresh eggs Bring broth, milk, salt and pepper to boil in heavy large saucepan over high ...

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