Tuesday, September 17, 2013

How to Make Cabbage Gratin With Polenta

This is one of the Italian recipes that suggests the use of prepared polenta, which can be bought at Italian groceries or specialty stores. This makes it more convenient than making polenta from scratch, which can take quite some time to do. Of course, you can also make polenta from scratch if you have time. It is basically cooked cornmeal seasoned with salt and has a consistency similar to porridge.

1 head red cabbage, chopped
1 onion, diced
1 1/2 C milk
1 potato, peeled and grated
1 apple, grated
2 C prepared polenta (available at grocery stores and specialty shops)
3 C sharp cheese, grated (old cheddar recommended)

1. Core and chop the cabbage. Dice the onion.

2.Boil the cabbage for five minutes, then drain off the water. Return cabbage to pot, add the onion and a little butter or cooking oil. Sautee the cabbage and onion, then add the milk.

3. Boil the cabbage and onion in the milk for ten minutes, on high heat, stirring to prevent sticking. Remove cabbage from heat once the liquid is significantly reduced, and set aside.

4. Lightly oil a baking dish. Add prepared polenta to the oiled dish by the spoonful. Top with grated apple and grated potato. Pour cabbage mixture over everything. Top with shredded cheese. Bake at 350 for about 30 minutes. Remove from oven. Serve hot as a side dish or a light main course, and enjoy.

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