40 minutes preparation + 45 minutes cooking
Boil the pork rinds cut into strips and the haricot beans.In a casserole containing a little butter, add the potatoes, peeled and cut into pieces, and a generous quantity of cabbage leaves. Cook the vegetables, salting to taste, and add enough polenta to make a soft mixture. Serve the mixture in soup dishes, as if it were a cream. Sprinkle with grated Grana-style cheese, extra virgin olive oil and some flakes of butter. To taste, the cheese can be incorporated with the polenta during cooking and you can use, if you like, a salted, pungent cheese, such as Sardinian Pecorino.