Cabbage rolls with polenta

In a saucepan bring to a boil half a litre of water.

Add salt, then pour in to rain the cornmeal, stirring vigorously to avoid the formation of lumps.

As soon as the dough will have taken the boil, lower the heat and let it cook for about 45 minutes, time often.

Meanwhile, rinse the leaves of cabbage and boil them in salted water for 12 minutes.

Drain with slotted spoon and put them in cold water, then put them to drain well, stretches on a clean cloth.

Turn the polenta onto a cutting board and let it cool, because a little congeal, then pour about a tablespoon on each leaf, pressing a little downtown with the back of a spoon, so you create a niche.

In the niches placed verzini 6; Sprinkle with a pinch of salt and pepper, then close each leaf to the package.

Sprinkle the bottom of a baking dish with the chopped onions: on this bed have cabbage rolls.

Sprayed the whole thing with the tomato sauce, a glass of broth and 4 tablespoons of oil.

Switch the baking tray in the oven at 190 degrees for 50 minutes.

Freshly baked rolls will be ready and place in a serving dish rather deep, letters with their sauce.

Serve after having left slightly cool.