Buckwheat polenta with savoy cabbage and borlotti beans

Ingredients

For 1 serving

• Buckwheat flour45 g
• Savoy cabbage100 g
• Cooked borlotti beans80 g
• Garlic1 clove
• Fresh sage2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: November – March

Method

1. In a small pan bring to the boil water weighing about four and a half times the flour and salt it.
2. Pour in the buckwheat flour in a thin stream, whisking to prevent lumps, then switch to a wooden spoon and cook for 15 minutes over low heat, stirring often, until the polenta is thick and pulls away from the sides.
3. Meanwhile remove the outer leaves and tough rib of the Savoy cabbage, wash it and shred it finely; peel and crush the garlic.
4. Heat the oil in a frying pan over medium heat with the garlic and fresh sage for 1 minute, add the cabbage, a pinch of salt and 2 tablespoons of water, cover and braise for 8 minutes, until tender and wilted.
5. Add the rinsed, drained borlotti beans and heat for 2 minutes, stirring; discard the garlic.
6. Spoon the polenta onto the plate and top with the cabbage and beans.