Sunday, September 14, 2008

Polenta with Cavolo Nero and Sausage

And this week's organic vegetable box surprise was...? Cavolo Nero!! Ding-ding-ding! (What is it? "Col nero. An Italian cabbage with very dark, elongated leaves.") What to do with it?? Consult your friendly cookbook - which in my case was the River Cafe Cook Book Green.

The recipe I used was polenta con cavolo nero e salscicce (which I'll post later in the year, when time permits). The result was a (very!) green, creamy polenta that was garlic-y and cheesy without being too rich. The sausages I used went well with it - but I would probably use a more sage-y, spice sausage next time. I compensated for the lack of seasoning in the sausage by using the full amount of bay leaves recommended for 6 servings in our 1/2 recipe. I also added some smoked pancetta towards the end because I particularly like a smokey taste with such dark green cabbage-y vegetables (my Southern American roots shining through and through!). It was delicious, certainly.

The moral of the story is, as always, use your cookbook as a guide for your cooking and always (always) make your own personal mark on everything you cook.

Enjoy cooking!


Nightwol said...

The creamy polenta flavoured and coloured with the black cabbage was just gorgeous. I could eat a plateful of that on its own and consider myself well satisfied.

Cooking Fool said...

Awwww... Sweetie! Thanks for the comment! xx