Green Polenta

Remove unsightly leaves from the savoy cabbage, peel off the rest and rinse. Cut the coarse midrib evenly. Remove the coarse midrib from the spring cabbage. Blanch cabbage leaves with garlic in boiling salted water for five minutes. Remove, cool and drain well. Chop with garlic. Set aside.

Bring soup to a boil, reduce heat. Stir in hominy. Continue stirring until the hominy binds. Watch out, polenta boils like a volcano! Cook for about thirty minutes at low temperature, stirring frequently.

Once the polenta separates from the edge of the pan, it is cooked enough.

Add the chopped cabbage, butter and cheese, season with salt and pepper.

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