Puccia

Cabbage and Pork Sausage Polenta

It is hard to describe this delightful winter warmer from Piedmont. It’s a cross between a meat pudding and a stew – although neither of those words make it sound particularly appetizing! It is really delicious, a comforting and tasty combination of pork sausages, green cabbage and polenta, dressed with butter and cheese.

Ingredients

  • 450 g (1 lb) green savoy cabbage, washed and cut into thin strips
  • 450 g (1 lb) coarse pork sausages
  • salt
  • 200 g (7 oz) polenta (yellow cornmeal)
  • 50 g ( oz) plain white flour
  • 50 g ( oz) unsalted butter
  • freshly ground black pepper
  • freshly grated Parmesan cheese, to taste

Method

Put the cabbage in a wide heavy-bottomed pan with the sausages, pricking the sausages to make the juices run. Add a little salt, cover, and cook over a very low heat for about 20 minutes.

Meanwhile, mix the polenta and flour together in a pan big enough to hold everything in the recipe. Add enough water to make a thick paste about the same consistency as porridge, stirring constantly so that the polenta won’t be lumpy. It should be a runny consistency rather than stiff. Cook the polenta for 20 minutes, stirring all the time.

Add the cabbage and sausages and cook together for 5 minutes, then season with pepper. Ladle into soup plates to serve, putting the sausages on top if you can, and scattering dabs of butter over the polenta and cabbage mix. Sprinkle with plenty of grated Parmesan cheese and eat at once.

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