Buttery Polenta with Parmesan and Olive Oil–Fried Eggs and Swiss Chard

1. Cook the Polenta

In a pot, bring the whole milk to a gentle simmer, then gradually whisk in the coarsely ground polenta or grits. Stir continuously to prevent lumps, cooking until tender and creamy.

2. Prepare the Swiss Chard

Rinse the Swiss chard under cold water, pat dry, and chop into bite-sized pieces. In a pan over medium heat, add olive oil, chopped chard, minced garlic, and red pepper flakes. Sauté until the chard is tender and garlic is fragrant.

3. Finish the Polenta

Once the polenta is creamy, stir in the unsalted butter and grated Parmesan cheese until fully incorporated.

4. Fry the Eggs

In a separate pan, heat olive oil over medium heat. Crack the eggs into the pan and fry until the whites are set with crispy edges, and yolks are runny.

5. Assemble and Serve

Spoon the buttery Parmesan polenta onto plates, top with sautéed Swiss chard, and place a fried egg on top of each serving.