White Polenta with Kale and Sage Pesto – Ilaria Moretti

Preparation

Measure the water and White Coarsely Ground Polenta Flour by La Veronese®, place the water on the stove and bring it to a boil. When the water boils, add a pinch of salt and then the flour. Stir immediately to avoid lumps; after about 35–40 minutes, the polenta will be ready.

While the polenta is cooking, prepare the pesto.

Blanch the red cabbage for about ten minutes and, once softened, place it in a baking dish. Set aside some of the cabbage cooking water. Add salt, pepper, and olive oil, then cook in an air fryer or oven for 15 minutes at 180°C.

Once cooked, blend the red cabbage with sunflower seeds and a few previously blanched sage leaves. Add olive oil and some of the cabbage cooking water to make the pesto creamier.

Add the hot pesto to the polenta and sprinkle with hemp seeds.