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Bring milk, 2 cups water, garlic, thyme, salt, and black pepper to a boil in a large saucepan over medium-high, stirring occasionally. Reduce heat to medium-low; remove and discard garlic and thyme, and bring to a gentle simmer. Gradually add polenta in a slow stream, whisking constantly until thickened. Return to a gentle simmer over medium-low. Reduce heat to low, and cook, stirring and scraping bottom of pot often, until tender and creamy, 30 to 35 minutes. While polenta cooks, make the ragout
Heat oil in a large skillet over medium-high just until fragrant. Carefully add tomatoes, 1 teaspoon salt, and black pepper. Reduce heat to medium, and cook, stirring often, until most of the tomatoes have burst and juices start to release, 8 to 10 minutes. Cook, stirring occasionally, until tomatoes begin to stick to bottom of pan and sauce has thickened, 8 to 10 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add red wine, and cook, stirring occasionally, until a glossy sauce forms, about 10 minutes. Add greens, and cook, stirring constantly, until wilted, about 30 seconds. Stir in sliced basil and butter. Remove from heat, and stir in lemon juice. Season with remaining ¼ teaspoon salt.
Divide polenta evenly among bowls; top with ragout. Garnish servings with torn basil