Puccia (Polenta with Cabbage and Pork)

Puccia, from Piedmont in northern Italy, is in origin a poor person’s one-dish meal. Eat it hot in soup plates, or chill it in an oiled pan and then slice it and fry it slowly in olive oil. Polenta, like any cornmeal porridge, gains full flavor only after an hour or more of cooking. The corn, if possible, should come from an old milling variety, such as…