Polenta with Savoy cabbage and speck, a rustic and simple dish to make, but very tasty. Cook the polenta (instant in my case), sauté the cabbage in a pan, then add the other ingredients and place everything under the oven grill for a few minutes. You can make the recipe in individual cocottes (like those you see in the photo), or in a single large baking dish… in any case, you’ll bring to the table a budget-friendly but very appetizing dish, perfect for the winter season!
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- Difficulty: Easy
- Cost: Very budget-friendly
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
- Energy 159.24 (Kcal)
- Carbohydrates 14.43 (g) of which sugars 2.80 (g)
- Proteins 10.84 (g)
- Fat 7.24 (g) of which saturated 2.98 (g)of which unsaturated 3.45 (g)
- Fibers 3.80 (g)
- Sodium 604.18 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5/8 cup instant polenta
- 2 1/2 cup Savoy cabbage (or white cabbage)
- 2 1/2 oz speck
- Half onion (optional)
- provola (or other cheese to taste)
- grated Grana Padano
- butter
- extra virgin olive oil
- salt
- pepper
Tools
- Saucepan
- Pan
- Baking dish or 4-6 cocottes
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Preparation
Clean the Savoy cabbage by removing the hardest part of the stem, wash it and cut it into strips.
Clean the onion and slice it thinly.
Place the vegetables in a large pan with a drizzle of oil and a splash of water, season with salt and pepper, and sauté for 10-15 minutes, or until the cabbage is tender.
Now prepare the polenta following the instructions on the package: in my case, I brought 22 oz of salted water to a boil, added the instant flour, and cooked stirring for 8 minutes.
At the end of cooking, add a small knob of butter, a tablespoon of Grana, and some cubes of cheese to taste (provola, gorgonzola, taleggio, or others).
Mix the polenta well and distribute it in 4-6 oven-safe ceramic cocottes (or pour it into a single baking dish if you prefer).
Add the stewed cabbage and slices of speck on top of the polenta, arranging them in a rosette shape or cutting them into strips.
If desired, sprinkle with more grated Grana.
Place the cocottes under the oven grill at 392-410°F and broil for 4-5 minutes.
Polenta with Savoy cabbage and speck is ready, serve it at the table without removing it from the cooking container, so it stays nice and hot.
Tips and Variations
You can use either instant or regular polenta flour (adjust the cooking time accordingly). Whole grain polenta or taragna polenta is also fine.
For cooking the polenta, refer to the instructions on the package, as the methods vary depending on the brand used.
You can omit the onion if you don’t like it.
You can prepare the cocottes in advance and put them in the oven just before serving.
You can enrich the polenta with cubes of cheese to taste, with a more or less strong flavor depending on your preferences.
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