Combine 6 cups of water (or broth, for extra flavor), 1¼ teaspoons kosher salt, and a bay leaf in a medium-sized pot. Heat until it simmers, then whisk in the polenta gradually. Stir often to ensure the mixture thickens evenly, about 5–10 minutes, or until the polenta no longer sinks to the bottom.

Lower the heat to its minimum setting, cover the pot, and let the polenta cook gently until tender, stirring occasionally, about 15–30 minutes depending on its grind. Once ready, discard the bay leaf and stir in the butter.

As the polenta cooks, heat 3 tablespoons of olive oil in a large skillet (10–12 inches) over medium heat. Add the smashed garlic cloves and cook until they are golden and fragrant, which should take 3–5 minutes.

Add the trimmed broccoli rabe and a pinch of red chili flakes to the skillet. Stir everything together and cook until the leaves wilt and the stems begin to soften and take on color, about 3 minutes. Sprinkle with ¼ teaspoon of salt, pour in ¼ cup of water, and partially cover the skillet. Let it simmer for about 10 minutes or until the broccoli rabe is tender. If there’s any liquid left at the end, raise the heat to evaporate it completely.

Transfer the cooked broccoli rabe to a plate. Wipe the skillet clean if needed, and add 1 tablespoon of olive oil. Heat the skillet and crack in the eggs. Season the eggs lightly with salt and pepper, then cook them sunny-side up, or flip them over for over-easy eggs based on your preference.

To serve, ladle the creamy polenta into bowls and top each serving with a portion of the sautéed broccoli rabe and a fried egg. Use a vegetable peeler to shave Parmigiano-Reggiano cheese over the dish before serving.