Romanian Sarmale with Pork and Polenta

Method

1. Blanch cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
2. In a bowl, mix ground pork, cooked rice, chopped onion, garlic, paprika, salt, and pepper.
3. Lay a cabbage leaf flat, place a spoonful of the pork mixture in the center, roll tightly, and secure with a toothpick.
4. In a large pot, bring 4 cups of water to a boil, add the rolled cabbage, cover, and simmer for 45 minutes.
5. While the sarmale cook, prepare the polenta: in a saucepan, whisk milk, polenta, and a pinch of salt over medium heat until thickened, then stir in butter.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.