Eggs Diablo on Soft Polenta

1 cup yellow cornmeal polenta

4 

1/2 cups light broth

1 cup grated Cheddar cheese

Sea salt and fresh ground pepper, to taste

For the Egg s Diablo:

2 cups spicy salsa

2 cups chunky tomato sauce

1 4-oz. can chopped roasted green chile s

A good dash of balsamic vinegar

4 cloves garlic , minced

Red pepper chili flakes, to taste

Fresh chopped cilantro or parsley

8 organic happy egg s

To serve:

Queso fresco, goat or feta cheese, if desired