Polenta with turnip greens 

Polenta with turnip greens Calabrian frascatula recipe tasty and easy to make. A simple polenta enriched with turnip greens sautéed with oil, garlic and chili. The Calabrian frascaluta is a poor dish that my grandmother used to enrich with beans, small pieces of sausage and pork cracklings. The turnip greens can be mixed with polenta but I prefer to add them on the surface to better identify the ingredients. Let's see together how to proceed.

Ingredients

1 kg turnip greens

2 cloves Garlic

Chili pepper

300 g Instant polenta

1,2 l Water

Extra virgin olive oil

Salt

Preparation

Detailed procedure for the recipe of polenta with turnip greens: Clean the turnip greens and remove the hardest leaves, preserving the florets and the most tender leaves. Wash well and store everything in a colander. In a pot bring plenty of salted water to a boil and boil the turnip greens, leaving to cook for about 10/15 minutes, turning often. The cooking time depends on the length of the tops, but it is recommended to leave them al dente. Then drain the turnip greens removing all excess water. Heat a drizzle of extra virgin olive oil in a non-stick pan and brown the garlic with the chilli; Add the boiled turnips and season with salt. Sauté the turnips in a pan for about 10 minutes without lid, so that everything dries well and, once ready, remove from the heat. In a tall and capacious pot, bring plenty of salted water to a boil and pour the polenta in a rain, stirring vigorously with a whisk. Cook for about 8 minutes or until the polenta has acquired the desired consistency. When the polenta is ready, divide it into various dishes and place on each of them a generous forkful of sautéed turnip greens. Serve hot with slices of toast.

Note

A dish that can also be enjoyed cold or, just add a little water, and heat on the fire mixing everything. A recipe that can also be made with wholemeal polenta and turnip can replace with chard to obtain a much more delicate flavor.