Brescia-style pork spit with sage and polenta

Ingredients

For 1 serving

• Pork loin150 g
• Fresh sage4 g
• Potatoes100 g
• Butter5 g
• Polenta (cornmeal)45 g
• Cabbage120 g
• Extra virgin olive oil6 g
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

In season: October – February

Method

1. Preheat the oven to 190 °C (conventional). Cut the pork loin into cubes of about 3 cm; peel the potatoes and cut them into pieces of the same size.
2. Thread the pork onto skewers, alternating with fresh sage leaves and pieces of potato, season with salt and pepper and lay them in a roasting tin.
3. Melt the butter in a small pan over low heat and brush the skewers. Roast at 190 °C for 35 minutes, turning halfway and brushing with the remaining butter and the juices, until the meat is golden and the potatoes tender.
4. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the cornmeal in a thin stream while whisking and cook over low heat, stirring often, for 40 minutes, until it pulls away from the sides (instant polenta needs only 8 minutes).
5. Remove the outer leaves and core of the white cabbage, slice it very finely and dress it with the oil, white wine vinegar and a pinch of salt.
6. Serve the skewers with the polenta and the raw cabbage salad.