Polenta Casserole with Spinach Leaves

Bring lightly salted water to a boil, add polenta and simmer on low heat for 25 minutes, stirring frequently. Allow to cool slightly. Blanch spinach leaves briefly, rinse with cold water, squeeze well, chop or mince. Sauté onions and garlic in butter until translucent, add spinach and season with salt, pepper and nutmeg. Stir in feta cheese. Butter a suitable casserole dish, pour in part of the polenta and spread the spinach filling on top. Mix egg yolks and mascarino with the remaining polenta. Beat egg whites until stiff, fold in and cover spinach with it. Dust with paprika powder if desired and bake in a preheated oven at 180 °C for about 30-40 minutes.

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