Polenta Gratins With Poached Eggs And Sheep's-Milk Cheese

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4 cups water


1 cup artisanal polenta or stone-ground cornmeal

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

3 tablespoons freshly grated Parmesan cheese

Freshly ground pepper

1 tablespoon white vinegar

6 large eggs

3 ounces young sheep's-milk cheese, such as Cacio di Roma or Manchego, shredded (1 cup)

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