Ingredients

• 300 g craved corn flour
• 130 g Clean carrot
• 130 g clean cabbage
• 130 g Clean fennel
• 70 g Onion
• 50 g Celery
• Laurel
• salt

Dice the celery, carrot and fennel; slice the cabbage and onion. Bring 1.5 liters of water with the vegetables and a bay leaf to the heat. Add salt to the boil, remove the bay leaves and pour in the corn flour. Cook the polenta, stirring often, for about 40 minutes: it should be rather soft.

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