- 750 g yellow polenta flour
- 600 g turnip greens to be cleaned
- 600 g borettane onions
- 350 g milk
- 350 g chopped celeriac
- 300 g black cabbage
- 300 g chopped pumpkin pulp
- 250 g savoy cabbage
- 250 g boiled chestnuts
- 250 g grated Fontina Dop
- 60 g butter
- 30 g flour
- 2 heads of late radicchio
- 1 yolk
- White vinegar
- extra virgin olive oil
Duration: 3 h
Doses: 10-12 people
Bring at a boil, in a very large pot, 3.8 liters of water with about 30 g of salt. Taste the water to check the degree of flavor and possibly correct it according to your taste.
Pour sprinkle the flour and mix immediately with a whisk to prevent lumps from forming. Reduce the heat to low and simmer, stirring with a wooden spoon for 40-45 minutes.
Prepare a cream cheese starting from a béchamel: melt 30 g of butter with the flour in a saucepan, then add the milk and grated fontina. Let it melt without reaching a boil, always stirring with the whisk. Remove from the heat, add salt, pepper and flavor with nutmeg. At the end add the yolk and mix again. Keep the temperature on a warm but not boiling water bath (you can prepare the cream the day before and gently heat it before serving).
Cleanse in the meantime, the borettane onions. Just brown 30 g of butter and 30 g of sugar in a saucepan, then add the onions and let them caramelize for a few minutes. Add salt, then blend with 3-4 tablespoons of vinegar, let it evaporate, then wet with 1 glass of water. Reduce the heat to low, cover and cook for 15-18 minutes.
Add also chestnuts and cook for another 4-5 minutes, always covered; if necessary, add a little more water. Pepper and season with salt.
Cleanse the rest of the vegetables. Boil the celeriac chunks for 10 minutes, drain and set aside. First boil the black cabbage in the same water for 3-4 minutes, add the cabbage and cook for another 3 minutes, add the turnip tops and after 2 minutes drain everything, draining very well.
Brown the pieces of pumpkin in a large saucepan with 4 tablespoons of oil for 5-6 minutes.
United celeriac and the rest of the drained leaves. Cook for a few minutes on a high flame with salt and pepper.
Distribute in the dishes polenta, vegetables, onions, chestnuts and cheese sauce.