Begin by preheating your oven to 350°F (175°C). In a medium saucepan, combine four cups of filtered water and a teaspoon of kosher salt. Bring this to a gentle boil. Gradually whisk in the stone-ground cornmeal to avoid lumps. Keep whisking until the mixture is smooth.

Once the polenta thickens – it will take about 5-10 minutes – lower the heat and stir in the minced garlic. The texture should be creamy and velvety.

If your polenta is too thick, add more water or milk until you reach your desired consistency. You want it soft enough to spoon into your baking dish but thick enough to hold its shape.

Grease a baking dish with butter or ghee to prevent sticking. Pour the polenta into the prepared dish, smoothing the top with a spatula. It’s essential to spread it evenly to ensure uniform cooking. Bake the polenta in the preheated oven for about 25-30 minutes or until the edges are beginning to turn golden.

While the polenta is baking, prepare to poach your eggs. Fill a pot with water, and add a splash of vinegar to help the eggs hold their shape. Bring the water to a gentle simmer. Crack each egg into a small bowl and gently lower them into the simmering water.

Cook the eggs for about 3-4 minutes, or until the whites are set and the yolks remain runny. Carefully remove them using a slotted spoon and let them drain briefly on a paper towel.

Once the polenta is out of the oven, it's time for the grand reveal. Spoon the polenta onto plates. Place the poached eggs right on top and season with cracked black pepper, sea salt, and a sprinkle of smoked paprika. For an extra special touch, drizzle with truffle oil and garnish with freshly shaved Parmesan cheese.