Creamy Goat Cheese Polenta, Poached Egg, Charred Tomato Vinaigrette and Crispy Pancetta

Name: Creamy Goat Cheese Polenta, Poached Egg, Charred Tomato Vinaigrette and Crispy Pancetta
Yield: Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil, plus extra for tomatoes; 1 bunch cherry tomatoes on the vine; 6 whole eggs; Creamy Goat Cheese Polenta; Extra virgin olive oil, as needed; Poached Egg; Sautéed Spinach; 115 grams unsalted butter; 2 cups polenta; 1 quart chicken or vegetable stock; 1 cup whole milk; 4 cups water; 4 tablespoons white vinegar; 100 grams fresh goat cheese; 100 grams Parmigiano Reggiano, grated; 1 tablespoon extra-virgin olive oil; ½ cup canola oil; 1 pound cleaned spinach, dry; 6 thin slices pancetta; 2 tablespoons Spanish sherry vinegar; 2 cloves garlic, minced; ¼ bunch fresh thyme, picked; Kosher salt, to taste; Freshly ground black pepper, to taste; Charred Tomato Vinaigrette; Crispy Pancetta; 3 ripe beefsteak tomatoes