Polenta with crispy bacon and red cabbage
Polenta with crispy bacon and red cabbage is a light and tasty first course, a satiating and low-calorie main course. In fact, polenta is a poor dish made with corn flour, soft and steaming and excellent for cool days. Polenta can be seasoned in many ways: with more or less elaborate sauces or seasoned with cheeses. What I propose in the recipe is simple for a dish that is not very elaborate but tasty and quick. The crispy speck will give that extra pinch of taste to satisfy the palate!Let's see the recipe.
Ingredients
2 liters of water400 g corn flour for polentasaltoil1 knob of butter150 g bacon, cut into strips
INGREDIENTS FOR CARAMELIZED RED CABBAGE
1 KG red cabbage1/2 cup of water2 tbsp brown sugar2 tbsp balsamic vinegarsaltPepper
Preparation
In a large saucepan, pour two liters of water, bring to a boil and add a pinch of coarse salt. Once boiling, remove the pot from the heat and pour in the corn flour for polenta. At the same time, stir the mixture with a wooden spoon or whisk to prevent lumps from forming. Return the pot to the stove over medium/low heat and cook the polenta for about 45 minutes, stirring constantly. To become smooth and creamy, polenta needs to be cooked for a long time over low heat, stirring constantly. If you don't have time, you can opt for instant flours that cook in 10 minutes. Once ready, season the polenta by adding a knob of butter and grated cheese to taste. Pour it directly into the plates. In a non-stick pan, brown the strips of speck with a drop of oil, which will then be placed on top of the polenta.
PREPARATION OF CARAMELIZED RED CABBAGE
After washing it, cut it into thin strips, transfer it to a pan, add the water, brown sugar, cover with the lid and cook for about 25 minutes. Stir occasionally. Serve it on plates together with polenta.
Polenta with crispy bacon and red cabbage is a light and tasty first course, a satiating and low-calorie main course. In fact, polenta is a poor dish made with corn flour, soft and steaming and excellent for cool days. Polenta can be seasoned in many ways: with more or less elaborate sauces or seasoned with cheeses. What I propose in the recipe is simple for a dish that is not very elaborate but tasty and quick. The crispy speck will give that extra pinch of taste to satisfy the palate!
Let's see the recipe.
Ingredients
2 liters of water
400 g corn flour for polenta
salt
oil
1 knob of butter
150 g bacon, cut into strips
INGREDIENTS FOR CARAMELIZED RED CABBAGE
1 KG red cabbage
1/2 cup of water
2 tbsp brown sugar
2 tbsp balsamic vinegar
salt
Pepper
Preparation
In a large saucepan, pour two liters of water, bring to a boil and add a pinch of coarse salt. Once boiling, remove the pot from the heat and pour in the corn flour for polenta. At the same time, stir the mixture with a wooden spoon or whisk to prevent lumps from forming. Return the pot to the stove over medium/low heat and cook the polenta for about 45 minutes, stirring constantly. To become smooth and creamy, polenta needs to be cooked for a long time over low heat, stirring constantly. If you don't have time, you can opt for instant flours that cook in 10 minutes. Once ready, season the polenta by adding a knob of butter and grated cheese to taste. Pour it directly into the plates. In a non-stick pan, brown the strips of speck with a drop of oil, which will then be placed on top of the polenta.
PREPARATION OF CARAMELIZED RED CABBAGE
After washing it, cut it into thin strips, transfer it to a pan, add the water, brown sugar, cover with the lid and cook for about 25 minutes. Stir occasionally. Serve it on plates together with polenta.
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