Katrin's polenta al forno with cima di rapa and broccoli

Ingredients for 4 servings:

• 1 kg Cima di Rapa (wild broccoli / kale), fresh
• 1 broccoli
• Extra virgin olive oil
• 1 garlic clove(s)
• e.g. chili powder
• 400 g polenta semolina (wholemeal polenta)
• 1 cup of sweet cream, approx. 200 g
• 70 g butter
• salt and pepper
• Nutmeg, freshly grated
• some fat for the mold
• 200 g Gorgonzola with mascarpone
• 100 g Parmesan or Grana Padano, grated
• some butter flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Corn semolina with turnip greens, baked in the oven, vegetarian

Cut the Gorgonzola and mascarpone into pieces, grate the Parmesan or Grana Padano. Clean the broccoli and greens, divide them into florets or stalks, and steam them in salted water. The broccoli shouldn’t get too soft! Then cut the vegetables into bite-sized pieces and toss them in a pan with olive oil, the finely chopped garlic, and a little chili. Dry-fry the polenta in a non-stick pan without fat until fragrant. Cook the polenta according to the package instructions. Add the sweet cream and butter and season with salt, pepper, and nutmeg. In a greased baking dish, first place half of the polenta in a layer, then scatter the Gorgonzola pieces on top. Sprinkle the vegetables evenly over the mixture and cover with the remaining polenta. Sprinkle the grated Parmesan or Grana Padano over the top and scatter a few knobs of butter over the casserole. Place the casserole dish in an oven preheated to approximately 170°C (330°F) for approximately 15-20 minutes. The exact time depends on the oven. The dish is ready when the surface is golden brown.