Polenta With Wilted Escarole And Olive Oil Fried Eggs

By Food52
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1/2 cup polenta (not instant)

1/2 cup milk


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)

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