For salsa, in a small bowl combine the tomatoes, black beans, red onion, jalapeno pepper, the 1 tablespoon cilantro, the balsamic vinegar, the 1 teaspoon oil, the salt, and black pepper. Set aside until ready to serve.
Unwrap the polenta and cut into 12 slices. In a 12-inch nonstick skillet heat the 1 tablespoon oil over medium heat. Add polenta. Cook for 14 to 16 minutes or until polenta is browned, turning once.
Meanwhile, to poach eggs, fill a large skillet half full with water. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with the remaining eggs, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until the egg whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs.
To serve, divide the polenta slices among 4 dinner plates. Top with the salsa and poached eggs. Season eggs to taste with additional salt and black pepper. Sprinkle with the 2 teaspoons cilantro. Serve with lime wedges.