Polenta con Polvere di Topinambur, Cavolo Rosso Fermentato, Cavolo Bianco e Clorofilla di Spinaci

Polenta con Polvere di Topinambur, Cavolo Rosso Fermentato, Cavolo Bianco e Clorofilla di Spinaci is a contemporary Italian-inspired dish that reimagines the rustic Northern Italian staple of polenta through modernist techniques and fermentation. The dish’s name translates to “polenta with Jerusalem artichoke powder, fermented red cabbage, white cabbage, and spinach chlorophyll,” reflecting its layered, plant-forward composition.

The dish is notably served at **Ima** in Rennes, France, a venue praised by the food community *Where The Foodies Go* for its inventive, vegetable-centric cuisine. At Ima, the polenta is likely prepared with fine cornmeal cooked to a creamy, soft consistency, then contrasted with the earthy, nutty powder made from dehydrated Jerusalem artichokes. The fermented red cabbage introduces a tangy, lactic acidity and vivid magenta color, while the white cabbage provides a fresh, crunchy counterpoint. A vibrant green spinach chlorophyll sauce or gel adds a final note of pure, vegetal sweetness.

A great version of this dish achieves a balance of textures—silky polenta, crunchy cabbage, and powdery topinambur—and a harmony of flavors: sweet corn, earthy artichoke, sour fermented cabbage, and bright chlorophyll. Regional variations might swap Jerusalem artichoke for other root vegetables like celery root or parsnip, or use different fermented vegetables depending on local produce. The dish exemplifies the modern tendency to elevate humble ingredients through precision and fermentation, a hallmark of chefs like those at Ima.