Light pork and savoy cabbage cassoeula with polenta

Ingredients

For 1 serving

• Pork shoulder110 g
• Italian sausage0.3
• Savoy cabbage300 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Tomato paste10 g
• Beef broth250 ml
• Polenta (cornmeal)40 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – February

Method

1. Finely chop the onion, carrots and celery. Cut the pork shoulder into pieces of about 4 cm and the sausage into chunks; warm the meat stock.
2. Heat the oil in a casserole over medium-high heat and brown the shoulder and sausage for 8 minutes, turning, until well browned. Add the chopped vegetables and cook for 5 minutes, until the onion is translucent; season with pepper.
3. Dissolve the tomato purée in the hot stock, pour it into the casserole, cover and cook over low heat for 45 minutes.
4. Meanwhile remove the tough outer leaves and core of the savoy cabbage and tear the leaves by hand. Add them to the meat, cover and cook for another 30 minutes, stirring now and then, until the cabbage is very soft and the sauce thick. Taste and adjust the salt (the sausage is already salty).
5. With 40 minutes to go, 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, until it pulls away from the sides.
6. Serve the cassoeula piping hot with the polenta.