Polenta with Bruscitti

Polenta with bruscitti is a typical Italian recipe from the northern part of Italy. In particular it is a typical Italian dish from Milan. It is made of meat of pork and of veal cutted roughly, a chopped of carrot, celery and onion, tomato puree and an excellent Italian red wine like Teroldego. This recipe is usually prepared in the winter period, in particular in November and December and you can find it in the Italian mountain hut.

INGREDIENTS FOR POLENTA (for 4 people)

500 g of Maize flour

2 liter of water

1 Tablespoon of salt

INGREDIENTS FOR BRUSCITTI (for 4 people)

300 g of Minced meat of pork

300 g of Minced meat of veal

1 Carrot

1 Celery

1 / 2 Onion

1 / 4 Glass of Extra virgin olive oil

1 Glass of Red wine (Teroldego)

700 g of Tomato puree

Salt

Pepper

1 / 2 Water

PREPARATION TIME: 15 minutes

COOKING TIME: 1 hour and 30 minutes

WINE: Teroldego (Red Wine)

PREPARATION

Chopped the carrot, the onion and the celery, place them in a pot with the extra virgin olive oil and cook them for about 5 minutes.

Add the meat and let it brown.

Then add the wine and let it evaporated.

Now add the tomato puree, stir all together and add some water.

Cook for about 1 hour and 30 minutes paying attention to don’t reduce too the sauce. If necessary add some water or wine. In the meantime you can prepare polenta. In a pot of copper put the water and let it warm. Before water boils, sprinkle the maize flour into the water and begin to stir with a wood-spoon.

Continue to stir for about 40 minutes until polenta become thick.

Serve in a platter the polenta and bruscitti hot.This is the result:

BUON APPETITO!