For the toppings:

• 1 ounce broccoli, cut into small florets
• 3 tablespoons extra-virgin olive oil
• 1 ounce sundried tomatoes in olive oil
• 1 sprig rosemary
• 1 small clove garlic
• ¼ cup dried porcini, soaked in warm water for 30 minutes and roughly chopped
• salt and pepper
• 3 leaves red-leaf lettuce
• 1 tablespoon Italian parsley, chopped

For the crostini:

• 1 ounce polenta (1 piece)
• 2 pieces sliced country bread
• 2 small cloves garlic, chopped
• 2 tablespoons olive oil
• 1/2 ounce freshly grated grana padano

Preheat the oven to 450°. Cook the broccoli in boiling water. When it is bright green and still crisp, drain and set aside. Heat 2 tablespoons of the olive oil over medium heat. Sauté the broccoli for about 2 minutes and remove from the heat. Cut the sundried tomatoes into small cubes and add to the broccoli mixture. Season with salt and pepper and reserve in a bowl. Finely chop the rosemary and garlic. In the same pan used for the broccoli, heat the remaining olive oil with the rosemary and garlic. Add the reconstituted porcini and sauté until wilted, about 2 minutes. Season with salt and pepper. Brush the bread and the polenta with the garlic and olive oil. Sprinkle with the cheese and bake for 3 minutes. Place the tomatoes and broccoli on the bread and the mushroom on the polenta and bake for 5 more minutes. Sprinkle with the parsley. Serve with red-leaf lettuce placed in the center of the plate and dressed with balsamic vinegar. Serves 4

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