Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- 200 g corn flour for pre-cooked polenta
- 120 g cooked corn grains
- 4 leaves of Savoy cabbage
- 100 g Red cabbage
- half of an onion
- 1 garlic clove
- 1,2 l vegetal broth
- extra virgin olive oil
- salt
- white pepper
- black pepper
INSTRUCTIONS
- Heat a tablespoon of oil in a non-stick pan and let the corn roast for a few minutes, start to brown and become slightly crisp. Salt it lightly and keep it warm.
- Clean and slice finely both the red and the Savoy cabbage. Season only the red one with a pinch of salt and a little oil, mix well and let it flavor. Heat a tablespoon of oil in a pan with the crushed garlic, add the Savoy cabbage and sauté over a high flame for 4-5 minutes, it will soften but without losing its consistency and bright color. Salt it slightly, remove the garlic and keep warm.
- Sauté the finely chopped onion over a low heat for 5 minutes with a tablespoon of oil in a high saucepan, then add the stock and bring to a boil. Pour in the corn flour and mix it with a whisk to avoid lumps, cook for 7-8 minutes stirring often. At the end blend it making a smooth cream, season with salt and white pepper.
- Spread the cream in 4 holster and garnish it with the roasted corn, the sautéed Savoy cabbage and the marinated red cabbage. Complete with a drizzle of oil, a mince of black pepper and serve immediately.
