1 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup Calabria hot long chile peppers, stem removed and finely chopped
1 cup whole milk
Kosher salt and freshly ground black pepper
1 cup polenta or yellow cornmeal
1/2 cup grated Parmesan
4 tablespoons unsalted butter
1 small red onion, finely diced
2 cloves garlic, smashed and worked to a paste with your knife
1 1/4 pounds mustard greens, ribs removed and chopped
2 tablespoons red wine vinegar
4 poached eggs
Parsley, for garnish
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