Rehydrate dried tomatoes by covering them with boiling water in a small bowl. Set aside.

Combine milk and chicken broth in a large saucepan and bring to a boil over high heat.

Gradually whisk in cornmeal, ensuring no lumps form.

Reduce heat to medium-low and cook, stirring frequently, for 12 to 15 minutes until the polenta is thick and creamy.

Stir in grated Parmesan cheese.

Reduce heat to low, cover the polenta, and keep warm.

Drain the rehydrated tomatoes.

Heat olive oil in a large skillet over medium heat.

Add sliced onion, zucchini, sweet pepper, and drained tomatoes to the skillet.

Cook for 3 to 5 minutes, or until the vegetables are tender.

Remove the skillet from heat and cover to keep the vegetables warm.

In another deep, large skillet, add water until half-full.

Squeeze half of a lemon into the skillet.

Cut the remaining lemon half into wedges and set aside.

Bring the water and lemon juice to a simmer.

Break eggs one at a time into a small cup and gently slide them into the simmering water. Cook 4 eggs at a time.

Poach the eggs in the simmering water for 4 to 5 minutes, or until the whites are firm and the yolks are still a little soft.

Remove the poached eggs with a slotted spoon and drain them on a paper towel-lined plate.

Repeat the poaching process for the remaining eggs.

To serve, ladle polenta into bowls.

Top the polenta with the zucchini mixture and 2 poached eggs per bowl.

Sprinkle with fresh parsley, Italian seasoning, and/or Parmesan cheese.

Serve immediately with lemon wedges on the side.