INGREDIENTS
gr. 200 stone-ground yellow corn flour, a pinch of salt, a liter of water, 300 grams of black cabbage already cooked as indicated in the basic preparation.
PROCEDURE
Bring the water to a boil, add the salt and, moving the pot away from the heat, pour in the flour until it rains, stirring with a whisk so as not to form lumps. Put the pot back on the stove, the heat set to low, with the lid on. Stir once or twice while cooking, always with a whisk. Cooking time 40 minutes. Serve hot with the kale sautéed in the pan, as directed.