Broccoli Rabe with Polenta and Fried Eggs | America's Test Kitchen

Ingredients

• 3 cups water
• 3/4 cup instant polenta
• 2 1/2 ounces Parmesan cheese , grated (1¼ cups), divided
• 1/2 cup oil-packed sun-dried tomatoes , chopped coarse
• 1 teaspoon table salt , divided
• 1/2 teaspoon pepper , divided
• 5 tablespoons extra-virgin olive oil , divided
• 1 pound broccoli rabe , trimmed and cut into 1-inch pieces
• 1 garlic clove , minced
• 1/4 teaspooon red pepper flakes
• 4 large eggs