Polenta with red cabbage and fennel
Polenta con cavoli rossi e finocchi
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For 4 people: 500 g of flour for polenta-300 g red cabbage-300 g of fennel-salt-oil-lemon juice
Prepare the polenta as instructed, let cool and cut into thin slices that are layered in a baking dish, "standing", interspersed by the previously baked vegetables (about 1:00) with lemon juice, a little oil and salt. Heat in a hot oven for about 15 mn and serve.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.
(Thanks to Andrew)
