Braised Savoy Cabbage with Verzini

In a saucepan, sauté the roasted vegetables in 20 g of oil with bay leaf spice, after 2-3 minutes add the sliced savoy cabbage, sauté for another 4-5 minutes, then put the lid on and steam on low heat for 20 minutes.

Then add the tomatoes, 2 small ladles of clear soup, salt and pepper and the sausages and stew for another hour.

Make the cornmeal in 1 liter of water with a little salt and a few rosemary needles for an hour.

Spread a gratin dish (16-24 cm) with cling film and coat with oil. Pour in the polenta mixture to a height of 4 cm and spread until smooth.

Let cool and cut into 16 squares with sides 4 cm long. Brush the polenta cubes with oil and toast in a hot grill pan for 2 minutes per side.

Arrange two polenta cubes per person, one sliced cooked sausage and the savoy cabbage very hot and serve.

Preparation Tip:

The "Verzini" used here are a typical specialty from Lombardy. They taste slightly sweet, but can be replaced just as well by common cooked sausages.

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