Polenta

Polenta dry 2 cup
Water 6 cup
Parm grated 1 cup
Salt to taste

Put polenta and water in pot and bring to a very low simmer. Cook slowly stirring regularly until polenta is cook. Add parm and salt and
stir until cooked, fully hydrated and thick.

Filling

Spinach 3 quart at picked and washed
Garlic 3 cloves sliced
Cheese (white cheddar or asiago ideal) 1 cup
Parm 1/2 cup
Eggs 2 ea
Salt to taste

Sauted spinach with garlic and season with salt. Place into mixing bowl and allow to cool. Add eggs and cheese and mix well.

Puttanesca sauce

Garlic 5 cloves
Green olives 1/2 cup
Kalamata olives 1/2 cup
Pepperoncini sliced ( pickled pepper) 1/2 cup
Caper 1/4 cup
Anchovie 2 ea
Chili flake 1 teaspoon
Fresh basil 1/4 c (if using dry 1 tablespoon)
Canned Tomato 1 quart
Salt to taste

Slice all ingredients except tomato and basil and sauté in olive oil. Once garlic begins to become translucent and fragrant add tomato
and basil. Bring to simmer and let simmer for 15 min.

Assembly

While hot pour half of polenta into greased cake pan. Should fill about 1/3. Cover the remaining half and hold warm. Place in fridge
until polenta is well set. Add filling smoothing into even layer with spatula. Poor remaining polenta over top and smooth flat. Return to
fridge until well set. Once cold and set, pop out of cake pan onto cutting board. Cut into cubes and bake at 450 until warm all the way
through and crispy on outside. Plate and add sauce.