Polenta with Wilted Escarole and Olive Oil Fried Eggs
Ingredients
- 1/2 cup polenta (not instant)
- 1/2 cup milk
- salt
- freshly ground black pepper
- 4 tablespoons olive oil
- 2 fat cloves garlic, finely sliced
- 1 small head escarole, cleaned and roughly chopped
- 1 pinch red pepper flakes
- 2 teaspoons fresh lemon juice
- 4 large eggs
- hot sauce (optional)
Instructions
Polenta with Wilted Escarole and Olive Oil Fried Eggs serves 2 original recipe by Food52.
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