Pizza e Minestra (Cornmeal and Greens from Molise)

By Simona De Castro, a Molisana Chef at Restaurant Monticelli in Campobasso.

You might enjoy this simple, healthy and traditional recipe on our tours in Molise or try by yourself at home! 

Ingredients for 8 people:

• 2.2 lb of chicory
• 2.2 lb of broccoli rabe (aka rapini or turnip tops)
• 2.2 lb of Swiss chard
• 2.2 lb of savoy cabbage
• 1 tsp of wild fennel seeds
• 2 garlic cloves
• 1/2 cup + 2 Tbsp of EVOO
• 2.2 lb of cornmeal (polenta)
• 1 gallon of water
• 1.5 Tbsp of salt
• 1 lb of sausage
• Chili pepper (better if fresh, otherwise dried in powder or flakes)

Directions:

• Wash all the greens. Bring the water with salt to a boil and add the greens to be cooked separately 
• When done drain the greens and set them aside, keeping the water to cook the polenta
• Peel and sauté the garlic (either finely minced or whole, your choice) in a pot with 2 Tbsp of EVOO and the chili pepper, over medium heat until it lightly browns
• Add half of the sausages, mashing them with a fork until almost done. Then add the greens and sauté for a few minutes. Set aside 
• Bring the salted water to a boil (I used the same water used for greens) with 1/4 cup of EVOO, fennel seeds and the other half of the sausages
• Pour cornmeal and keep stirring until you obtain a smooth consistency. Then pour it into a previously-greased tray and drizzle with 2 Tbsp of EVOO. Cook in the oven at 360F for 1 hour (it is ready when dry inside and crunchy on top)
• In the pot with the greens add the polenta broken into chunks. Then sauté and mix all the ingredients for 10 mins over medium heat
• Serve this dish in a bowl drizzled with more EVOO. It is also very traditional to bring a plate to the table holding fresh chili pepper and scissors to help yourself adjusting the spiciness to your taste (see the picture)

Buon appetito!