Instructions for the Greens:

Remove core from escarole and place leaves in a large bowl of cold water. Wash until no grit remains.

Give the leaves a rough cut and blanch in salted water for 2 – 3 minutes until leaves are wilted.

Using a slotted spoon, remove leaves from the pot and transfer to a bowl. Set aside.

In a large skillet over medium heat, add a drizzle of olive oil to coat the pan. Next add the diced pancetta. Once lightly crisped, add the minced garlic.

Allow to sauté until the garlic becomes fragrant.

Next, add the wilted escarole, chopped cherry peppers, salt, and pepper, to the pan. Mix well and let cook for about ten minutes.

In the meantime, prepare the bread crumb mixture.

In a small bowl, combine bread crumbs, 1/2 cup of grated Parmesan, and enough olive oil to moisten the mixture. The mix will look like sand.

Add the bread crumb mixture to the escarole, stir well to combine. Finish simmering for a couple more minutes, until most of the moisture has been absorbed.

Lastly, drizzle with olive oil and top with remaining Parmesan.

Instructions for the Polenta:

Lightly coat a large non-stick frying pan with olive oil.

Brush both sides of the polenta rounds with olive oil, and sprinkle both sides with Parmesan, salt & pepper.

Lay the polenta in one layer in the pan, cook each side for about 5 minutes until warmed through, golden and crispy. Repeat for all slices.

Remove the polenta from the pan and place on a large serving platter.

Top each round with greens.

Sprinkle with more grated Parmesan.

Serve at room temperature.