Baked Polenta with Greens Recipe

Ingredients

Serve 6

• 8 oz/250 g mixed vegetables (chicory, fennel and spinach), washed

• 1 clove garlic, finely chopped

• 1 fresh hot chili pepper, finely chopped,

• 4 tbsp extra-virgin olive oil

• 2 1/2 quarts/2.5 liters water

• 2 2/3 cups/400 g finely ground cornmeal

• 1-2 tbsp coarse sea salt

• 1 cup/125 g freshly grated Pecorino cheese

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a baking dish.

2. Blanch the vegetables in salted, boiling water for 1 minute. Drain.

3. Sauté the garlic and chili in 2 tablespoons of oil in a large frying pan until the garlic is pale gold. Add the vegetables.

4. Bring the water and coarse sea salt to a boil in a large pot.

5. Gradually sprinkle in the cornmeal, stirring constantly with a wooden spoon to prevent lumps from forming.

6. Continue cooking over medium heat, stirring almost constantly, for 45-50 minutes.

7. Spread a layer of the polenta in the prepared baking dish.

8. Arrange the vegetables on top with the cooking liquid and sprinkle with the Pecorino. Top with the remaining polenta. Drizzle with the remaining oil.

9. Bake for 10-15 minutes, or until golden. Serve hot.