Ingredients:
2 1/4 cups water
2 cups milk
1 cup instant polenta
1/2 cup shredded sharp cheddar cheese
1 Tbsp. olive oil
1/2 yellow onion, sliced thin
1 bunch rainbow chard, stems chopped, leaves torn
2 garlic cloves, minced
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
4 large eggs
Directions:
1. Combine 2 cups water and the milk in a large saucepan and bring to a boil over high heat. Whisk in polenta and 1/2 teaspoon salt, then reduce heat to medium and simmer, stirring constantly, until polenta is tender and creamy, 3 to 5 minutes. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add onion and chard stems, seasonwith salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Stir in chard leaves, remaining 1/4 cup water, the garlic, soy sauce, and red pepper flakes and cover; cook until stems and leaves are tender, about 3 minutes. Transfer to a medium bowl and cover to keep warm.
3. For fried eggs: Wipe out skillet, then add remaining 1 teaspoon oil and heat over medium heat until shimmering. Add eggs, season with salt and pepper, and cover. Cook until whites are set but yolks are still runny, about 3 minutes, then transfer to a plate.
For poached eggs: Boil water in medium sauce pan. When boiling add whole eggs and boil for 6 minutes. Remove form heat and cool under cold water bath. Peel and transfer to a plate.
4. To serve, divide polenta among bowls, then top each bowl with greens and an egg.