Madeira-style fried milk

Ingredients for 6 servings:

• 450 g corn flour, finely ground
• 50 g butter
• 1 tsp chili pepper(s), dried, deseeded, crumbled
• 1 tsp salt
• 450 g kale, cut into fine strips
• Olive oil, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Polenta with cabbage

Mix half of the cornflour with 300ml of water to form a smooth, lump-free batter. Bring 2.4l of water to a boil in a saucepan with the butter, chili, and salt. Stir in the batter and bring to a boil. Add the cabbage and cook for about 10 minutes, until softened. Add the remaining cornflour, bring back to a boil, and cook for 20-30 minutes, stirring, until the mixture thickens and can be lifted from the bottom of the pan. Add more boiling water if necessary. Transfer the porridge to a lightly oiled board or shallow plate. Let it rest and cool. Then cut into bite-sized cubes and fry in oil until crisp and golden brown.