I found out today what a nice thing is polenta. In fact when I was a kid my grandmother used to cook for me something similar – the Bulgarian dish “katchamak”. I didn’t like it that much, because of the melted butter, that she used to add on top. But I didn’t know at that time that there were other ways of serving this simple but wonderful meal.
For our Sunday lunch we decided to cook polenta with minced meat, vegetables and spices:
– 375 g polenta
– 450 g minced meat (beef + pork)
– 3 spoons of olive oil
– 200 g mushrooms
– 2-3 garlic cloves (I didn’t put because we didn’t have them)
– 1 carrot
– 1/2 onion
– 1/2 glass of red wine
– fresh parsley
– black pepper
– dry hot peppers
Cut the onion, the garlic and the carrot in small pieces and slice the mushrooms. Break the peppers into small pieces. Combined the onions, the garlic and the peppers in the preheated olive oil and cook for 2-3 minutes while stirring. Add the carrots and the mushrooms and stir the mixture while cooking for 5 more minutes. Add the minced meat and the red wine. Add also the spices and mix everything together very well. Leave the mixture to cook for around 1/2 hour in a medium-low temperature and stir from time to time.
Prepare the polenta according to the instructions on the box (normally it needs to be boiled for several minutes in 1,5l of water).
When the polenta is ready, take some with a spoon and put it on a plate. Add on top some of the cooked minced meat and vegetables.
I hope you like it!