Polenta with Broccoli Rabe and Fried Eggs

1. Prepare Polenta

Bring 6 cups of water (or broth) to a simmer in a medium pot, adding 1¼ teaspoons of salt and a bay leaf for flavor. Once simmering, slowly whisk in the polenta, stirring frequently to prevent lumps and ensure a smooth texture. Continue simmering until tender, about 15 to 30 minutes. Remove the bay leaf and stir in butter.

2. Cook Broccoli Rabe

In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook until golden, about 3 to 5 minutes. Add the broccoli rabe, red chile flakes, and ½ teaspoon of salt. Add ¼ cup of water, cover, and steam for about 13 minutes. If excess liquid remains, continue cooking uncovered until it evaporates.

3. Fry Eggs

In a separate skillet, heat the remaining tablespoon of olive oil and fry the eggs to your preferred doneness. Season with salt and freshly ground black pepper.

4. Assemble and Serve

Spoon the polenta into bowls, top with broccoli rabe and a fried egg. Finish with shavings of Parmigiano-Reggiano cheese.