Another delicious and satisfying polenta There are a lot of polenta species. We have already prepared a polenta ram with cheese, and this time I want to share this recipe with you. Polenta with meat is another typical dish of the Italian "mountaineers", which is especially common in the Bergamo area and in the adjacent valleys. Polenta ramming, in simple words, is prepared from buckwheat flour. You can safely replace this kind of polenta with ordinary corn polenta. The sauce is prepared from carrots, minced meat of good quality and tomato sauce. The sauce should be liquid enough to perfectly complement and give succulence to polenta.
Ingredients:- Groats of corn 200 g
- Carrot 2 pcs.
- Pork forcemeat 250 g
- Onion white 1 pc.
- Tomato sauce 300 g
- Wine white dry 100 ml
- Butter 20 g
- Garlic 1 clove
- Broth of vegetable 200 ml
- Step 1 To prepare the polenta you will need corn grits, minced pork, carrots, onions, tomato sauce and butter.
- Step 2 Cut the onion finely and put it out with garlic in a small amount of olive oil.
- Step 3 Peel the carrots and rub it on a large grater. Add to the onions and simmer for 5 minutes over medium heat.
- Step 4 Add the mince and a little white wine. Stew under a closed lid for several minutes on high heat.
- Step 5 Add the tomato sauce and leave to simmer for another 35-40 minutes, from time to time stirring and adding water, if necessary. Salt and pepper.
- Step 6 In the meantime, bring the broth to a boil, add the croup and stir constantly so that there are no lumps. Cook on low heat, stirring occasionally. If there is not enough liquid, you can add some hot water. It depends on the ability of the cereals to absorb water. Cook for 45 minutes.
- Step 7 Cook the polenta with butter and sauce and serve hot.