12 Nov Polenta with Italian cabbage
I still wonder, why after so many years of admiration of minimalism, I’m amazed that dishes prepared from only a few ingredients can be delicious, full of flavours and textures. Polenta with stir-fried cabbage is one of such dishes.
Ingredients (2-3 servings)
0,5 cup of corn meal polenta
2,75 cup of vegetable stock
75 g cheddar cheese
salt
3 tablespoons of butter (1 tablespoon for polenta and 2 tablespoons for cabbage)
1 tablespoon of olive oil
half of Italian cabbage, chopped but not very finely
2,75 cup of vegetable stock
75 g cheddar cheese
salt
3 tablespoons of butter (1 tablespoon for polenta and 2 tablespoons for cabbage)
1 tablespoon of olive oil
half of Italian cabbage, chopped but not very finely
Recipe
1. Place polenta into the pot and pour in vegetable stock
2. Cook polenta over low heat for about 20 minutes, stirring constantly
3. A few minutes before the end of cooking polenta add 1 tablespoon of butter, salt and grated cheddar cheese.
4. Just before polenta is done, heat 2 tablespoons of butter and olive oil in a pan
5. Quickly stir fry italian cabbage, taking care not to fry it for too long, since cabbage has to remain crispy
6. Serve polenta topped with stir-fried cabbage
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