Capricious polenta

Preparation:

Preparation: Boil the turnip greens in a base of minced shallot, season them, season with salt. Brown the poached garlic clove and the chilli pepper in a saucepan with a drizzle of oil, add the previously cleaned mushrooms, add the minced meat and season with salt. Add the tomato and finish cooking, taking care to remove the garlic at the end. Cook the polenta in salted water and divide it into two saucepans. In the first we will stir the polenta and Asiago and serve it with turnip tops. Instead, we will garnish the second half with the mushroom sauce obtained, placing it next to the previous one.