Slow cooked family stew with polenta (scottiglia con polenta alla spianatora

• Meat

  • 2 1/4 kg Meats like pork, mixed

• Produce

  • 2 Bay leaves
  • 2 Carrots, large
  • 4 Celery stalks
  • 3 Garlic cloves
  • 1 Onion, large
  • 1 tbsp Rosemary needles
  • 4 Sage, leaves

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 600 g Quick cook polenta

• Baking & Spices

  • 1 tbsp Juniper berries
  • 1 tsp Nutmeg
  • 1 tsp Peppercorns, whole black
  • 20 g Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 100 ml Olive oil

• Dairy

  • 100 g Butter, unsalted
  • 250 g Fontina cheese
  • 100 g Parmesan

• Beer, Wine & Liquor

  • 200 ml Red wine

• Liquids

  • 3 Litres water

• Other

  • 1.5 kg polpa di pomodoro or chunky passata

Found on nonnascooking.com

Description

Directions

• First, prepare the stew. Cut the meats into walnut-sized pieces.
• Heat the oil in a large pan and add the vegetables and garlic. Sauté until soft, about 7 minutes, then add the meat.
• Let it brown slightly on all sides, about 8-10 minutes, then add the wine and lower the heat to a simmer.
• Add the juniper berries, peppercorns, sage, rosemary, bay and tomato pulp and cook for 5 minutes or so, then add the nutmeg and the tomato paste.
• Cook, uncovered, for a further hour, until the meat is tender. Season with salt and pepper to taste.
• When the meat is nearly ready, start to prepare the polenta. Bring the water to the boil in a large pan, with the salt added.
• Pour in the polenta and cook, stirring, for a few minutes, until thickened and smooth, about 5 minutes. (Be careful not to burn yourself when the mixture bubbles volcanically.)
• Add the cheeses and the butter, and stir vigorously, off the heat.
• Keep warm over a very low heat.
• Get everyone to the table. Spread the polenta on to your chosen board or table, making a well in the middle. Taste the stew for seasoning again, then pour into the middle of the polenta. Buon appetito!