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1
Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes.
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2
Remove from the heat and let cool completely.
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3
Transfer to a bowl, cover and refrigerate up to 1 week.
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4
(You will have about 1 1/4 cups chile oil.)
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5
Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat.
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6
Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes.
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7
Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes.
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8
Add more hot water as needed if the mixture seems too dry.
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9
Stir in the butter and cheese.
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10
Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat.
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11
Add the onion and cook until softened, 4 minutes.
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12
Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes.
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13
Add the greens, season with salt and pepper and toss.
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14
Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes.
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15
Remove the lid during the last 5 minutes to cook off any additional liquid.
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16
Stir in the red wine vinegar just before serving.
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17
Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan.
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18
Break each egg into a cup, then gently add to the water.
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19
Poach until the yolks are nearly set, 4 to 5 minutes.
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20
Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate.
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21
Season with salt and pepper.
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22
To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl.
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23
Drizzle with the chile oil and garnish with the chopped parsley.
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24
Photograph by Con Poulos
