Torta di Polenta with Cima di Rapa
This recipe makes a substantial side dish, light dinner or lunch. It is fantastic on its own, but also delicious when served with a seasonal salad.
I chose Cima di Rapa (also known as Broccoli Raab) for the filling because I wanted to a healthy pocket of greens bathed in a spicy and garlicky sauce to contrast with the sweetness of the polenta. Use other greens, broccoli florets or even mushrooms as alternatives. For added creaminess, consider working into the greens crumbled vegan ricotta or fresh-style cashew cheese. You can make the filling 1-2 days in advance if you want
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