Baked Polenta with Eggs

• 1 1/2 qts/ 1 1/2 l milk
• corn meal as needed to make a medium soft polenta
• 2 tablespoons butter
• 2 tablespoons sour cream
• 2 tablespoons grated cheese
• a few eggs
• salt

Set the milk to boil and add, gradually, as much corn meal to make a medium soft polenta. When it is cooked, add 2 tablespoons each of butter, sour cream and grated cheese, mix well. Butter a heat resistant glass dish, place the polenta inside and smooth the top. Then, with a buttered spoon, make holes (nests) the size of an egg. Break an egg inside of each nest. Sprinkle with salt, add a few slivers of butter and place in the oven, until the egg whites are set. Serve immediately with pickled vegetables. You can also serve this in individual ramekins.