Savoy Cabbage on Cheese Polenta

Boil the meat broth (1) with the butter (1). Add the hominy. Cover and let swell for 45 minutes, stirring frequently.

In the meantime, quarter the savoy cabbage and remove the coarse strands, then cut the greens into tender strips. Remove the skin from the onion and chop finely. Sauté in butter (2) until light yellow. Add the savoy cabbage and sauté briefly. Add the stock. Sauté the greens on a low fire with the lid closed until soft.

When the stock has almost boiled down, add the cream. Finally, season the savoy cabbage with salt, pepper and nutmeg.

Remove the rind from the Fontina or Ticino cheese and cut into small cubes. Grate the Sbrinz on the cheese grater. At the end of the cooking time, mix the cheese into the polenta and season it with salt and pepper. Immediately spread it in a generously buttered baking dish and smooth it out. Pour the savoy cabbage on top and sprinkle everything together with the Sbrinz. Bake the cheese polenta in the oven heated to 220 °C on the second lowest shelf for 10 to 12 minutes. Serve very hot on the table.

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