Peel and finely chop the onion. Heat 1 tablespoon of fat in a pan. Sauté diced onion in it. Add 800 ml water and 1/2 teaspoon salt, bring to the boil. Stir the corn semolina until smooth, let it simmer for about 10 minutes.
In the meantime clean, wash and cut the savoy cabbage into pieces. Peel and wash the carrots and cut them into sticks. Peel oranges so that the white skin is completely removed. Cut the fruit into slices.
Cover and cook the savoy cabbage and carrots in little boiling salted water for about 10 minutes. Drain the vegetables shortly before serving. Heat the orange juice with 1 tablespoon of fat and toss the vegetables in it, season with salt and pepper.
Carefully fold in the orange slices. For the sauce, boil down the cream at high heat for 5 minutes. Season to taste with mustard, salt and pepper. Cut polenta into small pieces. Fry briefly in the remaining hot fat in a coated pan while turning and arrange on plates with the vegetables and sauce.
Remaining sauce sprinkled with pepper extra rich.