Cabbage with Bacon and Polenta

 Ingredients: 4 servings. For the polenta: 800 ml whole milk, 200 g cornmeal, 60 g Gouda cheese cut into small pieces (or cheese), 50 g butter cut into pieces, salt and pepper to taste. For the cabbage: 3 onions finely chopped, 2 red peppers diced, 8 slices of bacon cut into pieces, 1 cabbage of 1 kg finely chopped, 300 ml warm water + 1 cube of organic vegetables, 1/2 teaspoon Dijon mustard (optional and only Dijon), 30 g butter, 1 large clove of garlic minced, 1 teaspoon soy sauce, 1/2 teaspoon balsamic vinegar, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt and pepper to taste, 1 teaspoon finely chopped fresh parsley, dill (optional).

To prepare a delicious dish of polenta with cabbage and bacon, it is essential to start by making the polenta at least half an hour before using it, so that it has time to cool completely and set. In a pot, add the milk and put it on low heat, allowing it to come to a slow boil. Once the milk starts to boil, gradually add the flour, constantly stirring with a whisk. It is important to continue stirring until the mixture thickens, then you can turn off the heat. At this point, add the pieces of cheese and butter, stirring until they melt completely and are incorporated into the warm polenta. Taste the mixture to check for salt, considering that the cheese and butter already contribute to the flavor. Add a little ground pepper for extra flavor, then transfer the polenta to a bowl and let it cool.

Once the polenta has cooled completely, cut it into thick slices of about 1-1.5 cm, being careful to remove the dry edges. These slices will be fried later, providing a crispy texture. In a large skillet or aluminum pot, add a little butter and sauté the onion and peppers over low heat for 5 minutes, until they become slightly translucent. Then, add the diced bacon and let it fry for another 2 minutes until it becomes crispy. After that, add the minced garlic and continue to sauté the mixture for 30 seconds to release its aroma.

Now, it is time to add thyme, oregano, soy sauce, the sliced cabbage, and balsamic vinegar. Mix the ingredients well and let them sauté together for another 3-4 minutes, so that the flavors combine perfectly. After the cabbage has softened, pour a cube of broth dissolved in water over the mixture, cover the skillet, and let it simmer on low heat for about 10 minutes. After this interval, remove the lid and let it continue to simmer until the cabbage is cooked and the sauce has reduced to a rich consistency.

In another skillet, melt a little butter over medium heat and add the polenta slices, frying each slice until golden and crispy on both sides. When the cabbage is cooked, add the freshly chopped parsley and taste the mixture to check if it needs more seasoning. Finally, serve the slices of polenta alongside the prepared cabbage, thus creating a savory dish full of flavors and varied textures. This recipe will bring a touch of tradition to every meal, being a perfect choice for both weekend days and special occasions.

 Tags:  onion greenery cheese garlic cabbage tomatoes milk unt pepper flour cream cheese soy