I love greens and have no problem with eating vegetarian meals, providing I have a bit of Parmigiano to sprinkle over the top. This recipe has it all, as far as I am concerned. I have polenta, bechamel sauce and beetroot leaves fresh from my garden.  Using my beetroot and turnips as dual purpose plants give me great satisfaction.

Baked Beetroot Tops and Polenta

Pre heat the oven to 200 deg

Prepare and cook the beetroot leaves. See link

https://backyardfarmer.co.nz/2013/12/19/beetroot-leaves/

Cook the polenta. see link

https://backyardfarmer.co.nz/2013/12/03/make-good-polenta/

Make the bechamel sauce according to your favourite recipe.

While still warm, layer the bottom of an ovenproof dish with polenta. Sprinkle parmigiano liberally. Spread the greens over the polenta and top with bechamel sauce. Repeat the layers until the dish is full. Drizzle sparingly with olive oil and sprinkle with more parmigiano.

Bake in the oven for 30 min until the top is golden and crispy. Serve immediately.