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Creamy polenta paired with braised cabbage is alpine Italian comfort food. This vegetarian mediterranean dish is healthy, family-friendly, and works well in a 1500 calorie meal plan.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add sliced onion and sauté for 3–4 minutes until softened without browning.
Add sliced green cabbage, 0.5 tsp salt, and black pepper. Stir well, cover, and cook on low heat for 15–18 minutes, stirring occasionally until the cabbage is tender and collapsed.
In a separate saucepan, bring 2 cups milk, 2 cups water, and 0.5 tsp salt to a gentle simmer over medium heat. Slowly whisk in the cornmeal in a steady stream to prevent lumps.
Reduce heat to low and stir polenta constantly with a wooden spoon for 20–25 minutes, scraping the pan bottom frequently, until very thick and creamy.
Turn off the heat and add shredded parmesan and nutmeg to the polenta. Stir until smooth. Adjust seasoning to taste. Serve hot, topping each portion of polenta with the braised cabbage and a drizzle of remaining olive oil.
