INGREDIENTS
- For the creamy polenta:
- – 250 g of polenta.
- – 500 cc of water.
- – 500 cc milk.
- – 2 tablespoons of butter.
- – 100 g of grated cheese.
- For the stew:
- – Celery half unit.
- – Onion 1 unit.
- – Carrot.
- – Garlic 1 unit.
- – Quadril 1 kg.
- – Crushed or chopped tomato.
- – Laurel.
- – Frequent or olive oil.
- – Salt and pepper.
- – Peppers.
Scrumptious creamy polenta with stew sauce to unravel your menu!
PROCEDURE:
1. Warmth the milk and water in the identical container with a little bit salt.
2. As soon as it involves a boil, decrease the warmth and add the polenta little by little and stir till it’s cooked.
3. Combine scorching with butter and cheese. Serve.
4. For the stew, brown the meat in a pan
5. In a thick-bottomed pot, sauté the greens, add the meat, the crushed tomato, season and cook dinner for roughly 40 minutes.
