Place broth, salt, and pepper in saucepan and bring to a boil. Sprinkle cornmeal over the top in a slow, think stream, whisking constantly so that no lumps develop. Reduce heat to low and cook until mixture thickens.

 

Remove from heat and stir in cheddar cheese. Keep warm. Spoon 1 cup of polenta into each serving dish. Top with 2 poached eggs and a sprinkle of parmesan cheese.