1. clean greens, rinse and cut into coarse cubes. Remove fat and tendons from meat, season with pepper. Heat oil in a roasting pan and sear the roast all around. Remove meat and fry greens for 5 min at high temperature. Add paradeis pulp. Dust with flour. Add stock and white wine and pour in meat repeatedly. Cut garlic bulb in half horizontally.
Rosemary and garlic in the roaster form. Cook in a hot oven at 160 °C on the 2nd rack from the bottom for 1:30 hours (gas 1-2, convection oven not recommended).
2. Half an hour before the end of the cooking time, heat milk, butter, 500 ml water and salt in a saucepan. Pour in polenta while stirring and let it swell at low temperature for 20 min. Cut the dried tomatoes into small strips and add them 5 minutes before the end of the cooking time.
Remove meat from roasting pan and keep warm. Pour gravy through a sieve lined with a muslin cloth into a saucepan and boil for
boil for 15 minutes. Fold in crème fraîche over low heat. Cut roast into narrow slices and serve with sauce and tomato polenta.
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