Spezzatino Con Polenta - Meat Stew with Polenta Recipe
Ingredients
| Veal | 1 Kilogram, cubed | |
| Pulped tomatoes - 200 grams | ||
| Onion | 1/2 | |
| Celery stick | 1 | |
| Rosemary sprig | 1 | |
| White wine | ||
| Vegetable oil | ||
| Salt | To Taste | |
| Lemon | 1 | |
| Water | 1 Liter (For making Polenta) | |
| Maize flour or polenta - 250 grams | ||
| Butter | 250 Gram (For making Polenta) | |
| Parmesan | 50 Gram, grated (For making Polenta) | |
Directions
MAKING
1. Take a fairly large saucepan, add some salted water and boil it rapidly.
2. Add polenta and stir it well using a wooden spoon.
3. Cook on a high heat until smooth, thick mass has been formed.
4. Allow the mixture to cook slowly and stir it frequently for about 45 minutes.
5. Add parmesan and butter to taste.
6. Take a large saucepan, heat little oil in it and saute onion, celery, and chopped carrots until it becomes golden brown.
7. Stir in lemon peel and veal.
8. Season the mixture with salt and pepper and some chopped rosemary leaves.
9. Stir in tomato pulp and wine and simmer for about 2 hours until the meat becomes tender.
SERVING
10. Serve the Meat Stew with Polenta along with a glass of wine.
1. Take a fairly large saucepan, add some salted water and boil it rapidly.
2. Add polenta and stir it well using a wooden spoon.
3. Cook on a high heat until smooth, thick mass has been formed.
4. Allow the mixture to cook slowly and stir it frequently for about 45 minutes.
5. Add parmesan and butter to taste.
6. Take a large saucepan, heat little oil in it and saute onion, celery, and chopped carrots until it becomes golden brown.
7. Stir in lemon peel and veal.
8. Season the mixture with salt and pepper and some chopped rosemary leaves.
9. Stir in tomato pulp and wine and simmer for about 2 hours until the meat becomes tender.
SERVING
10. Serve the Meat Stew with Polenta along with a glass of wine.
Chef
