Polenta con il Cavolo
Polenta con il Cavolo is a hearty recipe that combines the earthy flavors of polenta, corn meal, with the savory black cabbage. Polenta, prepared as cream or made dense and then flash fried in small squares, has been a staple in Italian cuisine for centuries dating back to the ancient Sumerians in Mesopotamia.
In this recipe, the polenta is cooked to a creamy and thick consistency with garlic and extra virgin olive oil, then garnished with sautéed black cabbage.
Polenta con il Cavolo is a versatile dish that can be served as a main course or as a side dish. This recipe showcases the simplicity and versatility of Italian cooking, making it a beloved favorite throughout all of Italy.
- 1 liter of Water
- 500 grams of Maize Flour
- Salt
- A bunch of black cabbage (also called Tuscan kale)
- Extra Virgin Olive Oil
- 1/2 glass of White Wine
- Salt and pepper
- A couple of sausages (if preferred)
- Preparing the polenta
Put the water in a capable pot and when it starts boiling add a pinch of salt and pour the flour slowly, stirring continuously in the same direction for about 1 hour.
If the polenta thickens too much, add some warm water.
When ready, pour the polenta on a wooden board or directly in the dishes, seasoning with sausage topping or black cabbage seasoning.
- Preparing the black cabbage seasoningClean the cabbage leaves from the stems, wash and steam.In a pan, pour a sprinkle of oil and sauté the cabbage with salt and pepper. On a high flame add the white wine and leave it to evaporated.At your choice add the sausages cut into small bites and let it cook for about 10 minutes on a medium- low flame.Pour the cabbage sauce on a hot polenta.