Try this modern version of Cassoeula with Polenta, blending traditional flavors with a contemporary presentation.

Reinvented Italian Cassoeula with Polenta

Reinvented Italian Cassoeula with Polenta is a modern interpretation of the classic Lombard specialty crafted by chef Cesare Battisti of restaurant Ratanà, featuring local ingredients and a nod to traditional Italian recipes. This dish was inspired by Battisti’s beloved recipe during a segment of the vodcast “Discorsi in Osteria” alongside Milanese personality Cochi Ponzoni.

The philosophy behind this dish emphasizes the use of local ingredients, honoring the peasant origins of cassoeula. This comforting meal utilizes lesser-known cuts of pork, which were once overlooked by noble families. Of course, savoy cabbage is a staple, as well as the creamy polenta traditionally served alongside the dish.

This reinvented version offers a fresh presentation: after cooking, the various cuts of meat are cleaned of scraps and compacted into a bowl, making it easy to enjoy without messy hands. The reinvented Cassoeula with Polenta thus preserves the original taste of tradition while catering to modern dining needs with a creative touch.

Ingredients

• 1 kg of various cuts of pork (pork shoulder, ribs, etc.)
• 500g of savoy cabbage
• 500g of polenta
• 1 onion
• 1 carrot
• 1-2 cloves of garlic
• 500ml of vegetable broth
• Olive oil, salt, and pepper to taste

Instructions

1. In a large pot, heat olive oil and sauté chopped onions, garlic, and carrot until soft.
2. Add the pork cuts and brown them on all sides.
3. Pour in the vegetable broth, season with salt and pepper, and cover. Let it simmer for about 1.5 hours.
4. In the meantime, cook the savoy cabbage in salted boiling water for about 10 minutes until tender, then drain.
5. Prepare the polenta according to package instructions, stirring continuously until it reaches a creamy consistency.
6. Once the meat is tender, remove it from the pot, clean off any scraps, and pack it into a terrine for easy serving later.
7. To serve, plate the polenta, add the cabbage, and top with the compacted meat. Enjoy without getting your hands messy!

Total Time: 120 min

Cuisine: Italian