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Puccia
Cabbage and Pork Sausage Polenta
Preparation info
- Serves
4–8
- Difficulty
Easy
Appears in
Published 1995
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 450 g 1
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