Puccia

Preparation:

Preparation: Clean and wash the cabbage into small pieces; cut the pork into cubes. Place everything in a saucepan with 150 cl of salted water and bring to the boil, cooking for half an hour. Finally pour in the cornmeal and, stirring with a wooden spoon, cook for another 45 minutes. Serve the hot polenta completing with a sprinkling of grated Parmesan and freshly ground pepper.