Baked polenta with cavalo nero
- Salt
- 6 cups water
- 2 cups of polenta
- 200g pecorino cheese, grated
- Black pepper
- Olive oil
- 1 bunch cavalo nero, washed and chopped
- 2 cloves garlic, sliced thinly
- 3 anchovy fillets, whole
A side dish of potatoes roasted with olive oil, meyer lemon slices and garlic cloves is a delicious accompaniment with this dish.
Method
Preheat oven to 200C. Add salt to the water and bring to the boil. Add the polenta in a thin stream, stirring constantly until it has thickened. Turn the heat down to medium, put a lid on the pot and leave for several minutes. Stir through cheese and add freshly ground pepper to taste. Give it one final stir and tip out onto the bench - it won't spread far. Smooth into a circle, leave for an hour or so and then cut into wedges. Brush these generously with olive oil and place on an oiled tray. Bake for 20 minutes or until the edges are crispy and golden.
Bring a pot of salted water to the boil and blanch the cavalo nero for 4-5 minutes. Drain. In a heavy-based pan, saute garlic and anchovies in a generous splash of olive oil. When the anchovies have dissolved and the garlic is soft, add the stalkiest pieces of cavalo nero and saute for a few minutes. Add the rest of the cavalo and continue to saute for up to 10 minutes on a medium heat. Season with salt and pepper to taste. Serve with polenta and a generous drizzle of fruity olive oil.
Serves 4-6
