Caramelized Cabbage on Creamy Polenta

Ingredients

• 1 head of cabbage, cored and thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1/4 cup white wine or apple cider vinegar
• 2 cups vegetable broth or water
• 1 cup polenta, coarse cornmeal
• 3 tablespoons heavy cream or half and half
• 2 tablespoons grated Parmesan cheese

Directions

1. Warm the 2 Tbs. extra-virgin olive oil in a wide, deep saucepan set over medium heat. Stir in the pancetta, garlic, and rosemary, and cook until the pancetta and garlic have softened, about 4 minutes. Add the cabbage, 1/2 tsp. of the salt, the pepper, wine, and 1/4 cup water, then turn everything over in the pan until it’s well coated. Put the lid on and let it cook over medium heat for about 1 hour, checking about every 5 minutes and adding a splash more water or white wine whenever the cabbage looks too dry or starts browning too quickly; you want it to stew gently and take on just a little color. After about 1 hour, remove the cover and keep cooking, stirring as you go, until the cabbage is very tender, lightly caramelized, medium brown, and a bit dry to the touch, about 5 to 10 minutes. Stir in the balsamic vinegar, taste, and tweak the seasonings as needed.
2. Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, mix together the cornmeal, 4 cups water, the 1/2 tsp. olive oil, and the remaining 1-1/2 tsp. salt with a quick stir. Bake it, uncovered, for 40 minutes. Take the pan out, stir the polenta well, then slide it back into the oven for another 5 minutes. Stir in the butter and half of the cheese.
3. Transfer the polenta to a greased 9-inch heatproof dish. Spread the cabbage evenly over the top, then sprinkle on the remaining cheese. Bake until the cabbage edges are browned and crisp, 10 to 15 minutes. Serve hot.