Creamy polenta with braised greens and poached egg

Ingredients:

Chili oil

• 1/4 cup finely chopped Tutto Calabria hot peppers, or hot cherry peppers
• 1 cup extra-virgin olive oil

Polenta

• 1 cup whole milk
• 1 cup polenta or yellow cornmeal
• 55 g butter
• 0.5 tbsp. freshly grated parmesan

Stewed greens

• 3 tablespoons extra-virgin olive oil
• 1 small red onion, halved and sliced ​​into thick half rings
• 2 cloves garlic, thinly sliced
• 0.6 kg mustard greens, remove ribs from leaves, chop greens
• 2 tablespoons red wine vinegar

Poached eggs

• 1 tbsp. white vinegar
• 4 eggs
• Chopped fresh parsley for serving

Preparation:

1. Prepare the chili oil:

   
   Combine the chopped chili, olive oil, and 1/4 teaspoon salt in a small saucepan and heat over low heat. Simmer for 5 minutes. Remove from heat and let cool completely. Transfer to a bowl, cover, and refrigerate for up to 1 week. You'll get about 1 1/4 cups of chili oil.
   

2. Prepare polenta:

   
   In a medium saucepan, bring 3 cups cold water, milk, 1 tablespoon salt, and 1/2 teaspoon black pepper to a boil over high heat. Gradually whisk in the polenta, stirring constantly, until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium and simmer, stirring frequently, until the polenta is soft and thick but still creamy, about 30 minutes. Add more hot water if necessary if it seems too thick. Stir in the butter and cheese.
   

3. Meanwhile, prepare the greens:

   
   In a large skillet with high sides, heat the olive oil over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until lightly golden, about 2 minutes. Add the herbs, season with salt and pepper, and stir. Reduce the heat to medium, stir in 1 cup of water, cover, and simmer until completely wilted and tender, about 20 minutes. Remove the lid 5 minutes before the end of cooking to allow any excess liquid to evaporate. Stir in the red wine vinegar before serving.
   

4. Poached eggs:

   
   In a large skillet with high sides, bring 3 cups of water and white vinegar to a boil. Crack each egg into a separate bowl, then carefully add it to the water. Cook until the yolks are almost set, 4-5 minutes. Using a slotted spoon, remove the eggs to a plate. Season with salt and black pepper.
   
5. To serve, divide the polenta among bowls, top with some steamed greens and a poached egg. Drizzle with chili oil and sprinkle with chopped parsley.