I recently found myself craving two of my favorite dishes from the New York Times: Melissa Clark's olive oil fried eggs with polenta and Denise Landis' escarole with pan-roasted garlic and lemon. What if I were to combine the two? The resulting dish was pretty darn tasty. The textures of the smooth polenta, the still vaguely crunchy escarole and the crispy egg work well together, and you get variety up until the last bite.

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