- Bring the lightly salted water to the boil in a terracotta or steel pot with a thick bottom
- Pour in the flour little by little, stirring with the help of a whisk
- Lower the heat and continue stirring, scraping the bottom and sides of the pan well
- As soon as it starts to boil, cover with the lid and reduce the heat to minimum
- Cook for 40 minutes and turn the polenta every 10 minutes.
- Remove the lid and continue cooking for another 10 minutes, stirring often
- Turn off the heat, and when cooked, the polenta must be soft and not compact
- In the meantime, drain the turnip greens very well and squeeze them lightly
- Chop the turnip tops but not too finely
- Cut the provola into small cubes
- Add the turnip greens and provola to the polenta and mix everything well so that the provola mixes well with the polenta
- Season with salt and
- Butter a 30x18 cm baking pan and pour the mixture into it
- Sprinkle with a nice sprinkling of parmesan or grated pecorino
- Bake at 230° in a fan oven for around 15/20 minutes until it has reached a nice golden color and a crust has formed on the surface
- Let the pan rest outside the oven for about 10 minutes before portioning it and serving it