Polenta with meat ragout (Tapulon)

INGREDIENTS FOR 4 PERSONS:

Eight slices of polenta advanced

butter,

extra virgin olive oil,

Parmesan cheese.

For Tapulon:

garlic (two cloves soaked in milk),

a cabbage cut into thin strips,

50 grams of fat,

lb ground beef,

1 pound of cooked sausage chopped,

rosemary, thyme, salt, pepper,

1 glass of Barbera d'Asti.

HOW TO COOK:

In a crock edged higher, fry chopped garlic, bacon and rosemary. When the garlic is blond, is the moment of cabbage. After a few minutes, making sure to stir well, add the meat and sausage, salt and pepper and let brown. Add a glass of Barbera d'Asti, cover and cook on medium low heat for an hour, soaking with boiling broth (meat), if too dry. When ready, fry in a pan the slices of polenta with butter and oil, put them on plates, cover them with pepper and Parmesan and cover with meat sauce.

Note that in Piedmont we call this sauce "Tapulon".