cavolo nero polenta and sausages

polenta con cavolo nero e salsicce

for 6

2 kg cavolo nero, tough stalks and outer leaves removed, washed

Polenta (see here)

12 spiced fresh Italian sausages

4 bay leaves

Maldon salt and freshly ground black pepper

8 garlic cloves, peeled, 2 finely sliced

4 tablespoons extra virgin olive oil

1 teaspoon fennel seeds, crushed

120 g unsalted butter, melted

120 g Parmesan, freshly grated

Make the polenta. Put the sausages in a large frying pan, cover with water, add the bay leaves and bring to the boil. Turn the heat down and simmer gently until the water has evaporated, about 30 minutes. Then brown the sausages in the fat that has eased out during cooking.

Bring a large pan of salted water to the boil, add the cavolo nero and the 6 whole cloves of garlic and cook for 8–10 minutes or until the cavolo nero is tender. Drain, keeping the garlic and a little water. Place two-thirds of the cavolo nero and the boiled garlic in the food processor with 3–4 tablespoons of the water, and pulse-chop to a rough purée. Season with salt and pepper.

Heat the olive oil in a large, thick-bottomed frying pan, add the sliced garlic and fennel seeds and cook until soft. Add the remaining cavolo nero and fry for 3–4 minutes. Season generously and keep warm.

Mix the cavolo nero purée into the wet polenta, along with the butter, half the Parmesan, salt and pepper. Serve with a spoonful of the braised cavolo and the sausages on top. Sprinkle with the remaining Parmesan.