Fried Polenta and Stewed Cabbage with Extra Virgin Olive Oil

Bring salted water to a boil with a drizzle of Extra Virgin Olive Oil and gradually pour in the polenta flour while whisking vigorously. Cook for approximately 45 minutes, stirring occasionally. Once ready, pour the polenta into a mold to give it a regular shape and allow it to cool completely. In a saucepan, sauté the julienned onion with the bacon. Add the cabbage, season with salt, and cook while stirring frequently, adding water as needed to prevent sticking. Continue cooking until the cabbage is soft and well-cooked, adjusting salt and pepper to taste. Cut the cooled polenta into regular circles or rectangles and fry in abundant hot Extra Virgin Olive Oil until golden. Drain, salt, and arrange on a plate. Serve the fried polenta hot, garnished with the stewed cabbage on top of the crostini.