PUCCIA

Polenta with Cabbage and Pork

1 pound (500 gr) boneless fatty pork shoulder, slash in 1-inch (2-to 3-cm) cubes
1 mind cabbage (about 3 fat or 1.3 kg), outer leaves discarded, cored and thinly sliced
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 quarts (2 lt) water
Salt
3 cups (440 gr) coarse polenta dinner or 3⅓ cups (500 gr) good polenta dinner
Effective Piedmont cow’s-milk cheese (Raschera, Castelmagno, Bra Duro, or Parmigiano-Reggiano)
Black pepper
Simmer the meat and greens jointly in 2 quarts evenly salted water for about 10 minutes. Rather little by little, sprinkle in the cornmeal as a result as to prevent lumps. Around fairly small heat, move forward to cook, stirring in opposition to period to year, until the pork is utterly smooth, at small 1 hour. add more than enough cheese — grated or sliced, dependent on the sort — to offer you a marked style and year with salt and pepper. Serves 6 to 8.