Cabbage Rolls With Polenta

Preparation:

Preparation: Bring half a liter of water to the boil in a saucepan. Salt it, then pour in the cornmeal, stirring vigorously, to avoid the formation of lumps. As soon as the dough comes to a boil, lower the heat and let it cook for about 45 minutes, turning it often. In the meantime, rinse the cabbage leaves then blanch them in salted water for 12 minutes. Drain them with the slotted spoon and pass them in cold water, then place them to drain, well spread out on a clean tea towel. Turn the polenta out onto a cutting board and let it cool down, so that it thickens a little, then pour about a spoonful on each leaf, pressing the center a little with the back of a spoon, so as to obtain a niche. Arrange the verzini in the 6 niches; sprinkle with a pinch of salt and one of pepper, then close each leaf in a packet. Sprinkle the bottom of a baking dish with the chopped onion: arrange the cabbage rolls on this bed. Drizzle everything with the tomato puree, a glass of broth and 4 spoonfuls of oil. Put the pan in the oven already at 190 degrees for about 50 minutes. Remove the rolls from the oven as soon as they are ready and arrange them in a rather deep serving dish, sprinkling them with their sauce. Serve them after letting them cool slightly.