INGREDIENTS
- For the sauce:
- – Chorizo gr 250.
- – Pork breast 500 gr.
- – Onion 50 gr. – Celery 30 gr. – Carrot 30 gr.
- – Vino tinto 50 cc.
- – Further virgin olive oil 50 gr.
- – Crushed tomato 1L.
- – Laurel 1 leaf.
- – Rosemary 2 branches.
- – Sal c/n.
- – Pepper c/n.
- For the polenta:
- – Polenta gr 200.
- – Meat broth 1000
- – Parmesan cheese 200gr.
- – Mozzarella 300 gr.
1.In a pot, add the oil and brown the pork breast lower into items.
2.Let it brown nicely and add the chorizo lower in half, the chopped greens, let it brown and moisten with the crimson wine. Let the alcohol evaporate and add the tomato sauce, let it cook dinner for 4 hours and if essential add water in order that it doesn’t follow the pot. Spice with salt and pepper
The sauce needs to be thick.
3.In a pot, convey the broth to a boil and reverse the polenta to rain and blend with a whisk.
4.Let it cook dinner for five min. Whether or not in a fast cook dinner or for 1 hour for conventional polenta.
5.Add the grated cheese and mozzarella exterior the warmth.
6.Put the polenta in a bowl and the sauce on prime, and luxuriate in!.
