This hearty stew is great for tailgate party for the meat lover. Fred Magnotta prepares Verza on an open flame outdoor fireplace.
Verza
1 head of Savoy cabbage
1 Cajun Sausage or pepperoni
1 Smoked pork shank
1 lb. Pork belly cut in thick bite sized pieces.
1 half large white onion chopped coarse,
1 celery bunch chopped.
Water - enough to cover meat in pot
Method:
In pot, chop sausage into slices, place shank in whole, add cut pork belly pieces. Cover meat with water.
Boil meats until tender. Remove bones from pork shank.
Add vegetables and let simmer for 45 minutes to an hour.
Polenta
2 cups of Polenta
2 teaspooons virgin olive oil
water
cookie sheet
Put Polenta into a bowl add olive oil, mix in water a little at a time until you get get a pancake batter consistency.
Pour into cookie sheet and spread evenly.
Bake in oven at 375 degrees for 45 minutes.