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1
Bring a large pot of salted water to a boil, and set out the butter.
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2
Rinse greens well and drain.
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3
Remove and discard any tough stems.
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4
Cut greens crosswise into thin strips.
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5
In batches, add the greens to the boiling water and let wilt for 30 seconds, then transfer to a bowl of ice water.
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6
In two or three handfuls, gather the greens into a ball and squeeze tightly to remove excess water.
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7
Evenly spread the greens in the base of a large gratin dish.
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8
Place the room-temperature butter in a bowl.
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9
Add the cornmeal, and using a wooden spoon, work the cornmeal into the butter.
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10
Transfer to a piece of wax paper and roll into a log that is 1 to 2 inches in diameter.
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11
Chill.
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12
Preheat oven to 350 degrees.
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13
In a blender, puree the eggs and the cream.
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14
In a medium saucepan, melt the blue cheese over low heat, using a whisk to gently stir.
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15
Add yolk-and cream-mixture, and stir until smooth and slightly thickened, about 2 minutes; be careful not to scramble the eggs.
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16
Pour the cheese and egg mixture over the greens -- it should almost cover them.
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17
Cut 10 thin slices of cornmeal butter, then break them up and spread them over the top of the gratin.
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18
Bake for 10 minutes, then turn on the broiler to brown the top.
