Bobby Flay's Creamy Polenta with Poached Eggs

Cook the polenta:  Bring 3 cups cold water, the milk, salt and pepper to a boil in a medium saucepan over high heat.  Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes.  Reduce the heat to medium-low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes, adding more water as needed if the mixture seems too dry.  Stir in the butter and Parmesan cheese.

Meanwhile, make the braised greens:  Heat the oil in a large high-sided sauté pan over high heat.  Add the onion and cook until softened, 4 minutes.  Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes.  Add the greens, season with salt and pepper, and toss to coat.  Reduce the heat to medium, stir in 1 cup water, cover, and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid.  Stir in the vinegar just before serving.

To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl.  Drizzle with the chile oil and garnish with the chopped parsley.

For the Chile Oil: Combine the chopped chiles, oil and salt in a small saucepan over low heat and cook for 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate for up to 1 week.