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How To make Polenta with Beef and Sausage Stew
-JUDI M. PHELPS (G.PHELPS1) 1 3/4 lb Lean beef
3/4 lb Italian sweet sausage
2 Garlic cloves; mashed
10 Parsley sprigs; leaves only
1/2 lb Fresh mushrooms
3 T Olive oil
1/4 c Butter
2 oz Salt pork; diced
1/2 lb Onions; peeled and diced
1/4 ts Freshly ground black pepper
1 Bay leaf; crumbled
1/2 c Dry white wine
2 T Celery; minced
2 T Carrot; minced
1 lg Fresh tomato or
1/2 c Canned plum tomatoes; chop
-fine 1/2 c ;hot water
pn Freshly grated nutmeg Salt; optional Polenta; freshly cooked (see -separate recipe) Cut the beef into 1/2-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces. Chop garlic and parsley together until almost pureed. Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms. Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes. Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough. Divide the hot polenta among 4 to 6 warm plates. Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it. Source: Leone's Italian Cookbook.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Ingredients for this Creamy Polenta Recipe:
• 1 1/2 tablespoon olive poil olive oil
• 1/2 small diced small yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock or water
• 2 cups of ground yellow cornmeal
• 2 ounces unsalted butter
• 2/3 cup of grated parmesan cheese
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. In a medium size pot on medium heat add in the olive oil and cook the onions until they are browned, about 3 to 4 minutes while occasionally stirring. Add in the garlic and cook for a further 1 to 2 minutes.
2. Next, pour in the stock and bring it to a boil.
3. Pour in the cornmeal while continuing to stir. Turn the heat down to low and stir until the polenta is al dente or slightly crunchy, about 15 to 20 minutes.
4. Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 3 to 5 minutes.
5. Serve hot, enjoy!