Servings: 4

• 300 g or 11 oz or 2 cups cornmeal
• 2-3 bunches of Tuscan "black" cabbage or kale
• olive oil
• bacon

For about 20 minutes, cook the wrinkled leaves of the "black" cabbage (actually dark green) - but kale or collard will be fine - which will previously have been rinsed in running water and the midribs stripped off and discarded.

Drain, preserving the cooking liquor. Into the latter you will gradually pour the cornmeal flour and let it cook slowly for about 40 minutes, stirring constantly with a wooden spoon so that unpleasant lumps do not form.

In a frying pan, fry the diced bacon. When reduced, add the cabbage.

When the polenta is almost ready, add the cabbage and bacon and serve immediately, if you like it hot.

Otherwise, when it has completely cooled down after transferring to a teglia, cut it up into half-inch slices and put under the grill.