100 gr Broccoli tips
100 gr Carrot
100 gr Grana cheese
100 gr Leeks
50 gr Olive oil
200 gr Whole-grain corn flour
Salt and Pepper
Boil the adequate amount of water for the quantity of yellow flour you are using. The relation should be four to five parts water for one part or yellow flour. Please refer to the packaging instructions in case of doubt. Stir continuously to prevent lumps from forming. Cook for around forty minutes, stirring occasionally and adding either flour or water in order to achieve the desired consistency.
Meanwhile, clean and wash the vegetables, slice the leeks finely (including the stalk) and place in a pan with half a cup of water and a pinch of salt. Cook, covered, until softened.
Place the diced carrots in another saucepan, cover with water and leave to cook for 5 minutes, then add the broccoli tips and cook until al dente.
When the polenta is cooked, add a tablespoon of olive oil, the eggs, vegetables and diced cheese.
Mix well and pour into a lightly oiled non-stick oven dish. Add a drop of olive oil to the top of the polenta and then place in the oven.