Polenta with Slow-Cooked Stew
A velvety, smooth cornmeal base topped with tender meat slow-braised in a rich red wine and herb reduction.
170 min
Medium
Italiana
4 servings
The story behind
Polenta always reminds me of winter dinners by a fireplace. It’s a dish that demands patience, stirring the cornmeal until it reaches that perfect, silky consistency—it's like a hug on a plate. What I love most about this version is how the polenta soaks up the savory juices from the stew, creating a blend of intense, comforting flavors. It’s ideal for those afternoons when time seems to stand still, and all that matters is the aroma filling the kitchen. A glass of bold red wine and a sprig of fresh thyme are the perfect companions for this rustic yet elegant experience.
Instructions
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1For the stew: sear the meat in a heavy pot until browned. Add chopped aromatic vegetables (carrot, onion), herbs, and red wine.
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2Simmer over very low heat for at least 2 hours or until the meat is fork-tender and the sauce has reduced to a glaze.
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3For the polenta: bring salted water to a boil. Pour the cornmeal in a steady stream while whisking constantly to prevent lumps.
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4Reduce heat to low and cook, stirring frequently, for about 40-45 minutes.
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5Once finished, stir in the butter and parmesan cheese for ultimate creaminess.
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6Spread a generous base of polenta on the plate, place the meat on top, and drizzle with the rich sauce reduction.
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7Garnish with a fresh sprig of thyme before serving.
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