1 small bunch kale, stemmed and leaves coarsely torn
16 ounces cremini mushrooms, sliced
6 tablespoons (3/4 stick) salted butter
4 garlic cloves, minced or grated
pinch of crushed red pepper flakes (optional)
4 fried eggs
kosher salt and freshly ground black pepper
Make the polenta. In a medium pot, bring the milk and 3 cups of water to a boil over high heat. Whisk in the polenta and cook for 15-20 minutes, until thickened. Stir in the parmesan and butter until melted and combined, then season with salt and pepper.
Meanwhile, make the kale and mushrooms. In a large skillet, heat the olive oil over medium. When it shimmers, add the kale and mushrooms and season with salt and pepper. Cover and cook for about 5 minutes, or until the kale has wilted. Add the butter and cook for about 5 minutes more, or until the veggies are soft and beginning to caramelize. Stir in the garlic and red pepper flakes. Cook for another 1-2 minutes, or until the garlic is fragrant. Remove the pan from the heat.
To serve, divide the polenta among four bowls or plates and top each serving with some of the mushroom-kale mixture and a fried egg seasoned with salt and pepper.