Polenta with Black Cabbage and Gorgonzola, a tasty one-dish meal, perfect for an everyday family dinner or with friends. The recipe is very simple and involves preparing the polenta in a pressure cooker. Once it’s ready, it’s layered like a lasagna with black cabbage cooked in a pan and gorgonzola, then baked in the oven.
The flour used for this recipe is Storo’s yellow flour, a type of semi-wholemeal stone-ground flour, produced from Marano corn, which is cultivated respecting nature’s cycles and then ground at the Storo mill. This type of flour is widely used in Trentino, but is also known in Lombardy.
The result will be a rustic effect with unique goodness! The soft polenta that blends well with the taste of black cabbage and the creaminess of gorgonzola. Prepare your taste buds because it’s literally gone in a flash! Curious to find out how to prepare it? Let’s head to the kitchen together because the polenta with black cabbage and cheese will be ready in a click!
If you’re interested in more polenta recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Pressure cooker, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 463.94 (Kcal)
- Carbohydrates 47.39 (g) of which sugars 3.14 (g)
- Proteins 15.82 (g)
- Fat 25.77 (g) of which saturated 10.24 (g)of which unsaturated 5.48 (g)
- Fibers 9.24 (g)
- Sodium 2,829.62 (mg)
Indicative values for a portion of 307 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
- 8.1 oz flour (Storo yellow)
- 4.83 cups water
- 1 tbsp coarse salt
- 2 tsp extra virgin olive oil
- 12.35 oz black cabbage (weight of vegetable to clean)
- 2.8 tbsp extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- chili powder (to taste)
- 6.35 oz gorgonzola
- grated parmesan (to taste)
Tools
- Pressure Cooker
- Pan
- Cutting Board
- Knife
- Baking Dish
- Garlic Press
Steps
First, clean the black cabbage. Separate the leaves from the central stem and wash them very well under water. Drain them and then cut them into thin strips with a knife. Then clean a clove of garlic, crush it with a garlic press and sauté it over low heat with the oil and chili for a few moments.
Now add the black cabbage, season with salt, and cover with a lid. Cook the black cabbage for 10 minutes over low heat, stirring occasionally. I did not add water, but if necessary, you can add a little. The black cabbage is ready when wilted.
Now take care of the polenta preparation. Put the water, coarse salt, and oil in the open pressure cooker. As soon as the first bubbles appear, lower the heat and pour the flour in a stream while stirring with a hand whisk to avoid lumps. Be sure to add the flour before the water reaches a boil, just as the first bubbles form. This detail and the addition of oil will prevent the polenta from sticking to the bottom of the pot.
Now raise the heat, close the pot with the lid, and bring it to maximum power. From the start of the whistle, cook for 6 minutes. Once the cooking time has elapsed, gradually let out the steam and open the pot.
Pour some tablespoons of polenta on the bottom of the baking dish and first distribute the black cabbage and then the gorgonzola in pieces. Cover with another layer of polenta and add more black cabbage and gorgonzola in pieces.
Distribute some grated cheese and bake in a preheated oven at 350°F with static function for 15 minutes, or until the cheese is well melted.
The polenta with black cabbage and cheese is ready to be served!
Storage and Tips for Polenta with Black Cabbage
Polenta with black cabbage and gorgonzola is best enjoyed immediately after cooking. Alternatively, it can also be stored in the fridge for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Polenta with Black Cabbage
What can I substitute for gorgonzola?
Instead of gorgonzola, you can use taleggio, fontina, or any other meltable cheese of your choice.
Can I use classic polenta flour?
Yes, of course, you can also use the classic bramata. The ingredient proportions for cooking in a pressure cooker do not change.
