Eggs. Not just for breakfast.

In a medium pot, bring ½ cup milk, 1½ cups cold water and ½ tsp salt to a boil over high heat.

Stir in ½ cup polenta, whisking frequently.

Reduce the heat to low and simmer until thick, 10 to 15 minutes.

Meanwhile, sauté 1 bunch of chopped spinach (stems removed) in 2 tbsp olive oil until wilted; season with salt and pepper.

Remove the kale from the pan.

Add 1 tbsp olive oil to the pan, heat and crack in 2 eggs.

Season the eggs with salt and pepper, cover the pan, and cook on low until the whites are done.

Serve the polenta topped with greens and a fried egg.

Makes 2 servings