Mar 22, 2022

Polenta with Spezzatini Stew

Serves 6-8

Spezzetini ingredients:

2 1/2 pounds beef stew meat cut into 1" cubes

1 1/2 cups tomato sauce or crushed tomatoes

1 tablespoon Stella's Table Marinara Sea Salt

3 tablespoons olive oil

3 tablespoons butter

2 cloves garlic, minced

2-3 sprigs rosemary

3/4 cup red wine

Instructions:

Cut meat into 1" cubes.

In a dutch oven or stew pot, add the olive oil and heat on medium-high heat. Add the meat.

Sauté for 2-3 minutes or until meat is browned on all sides. Remove from the pot and set aside.

Add the butter to the skillet, deglazing the pan to get all of the flavor from the bottom and sides of the pot.

When the butter foams, add the garlic and rosemary. Cook for just a minute or so and add the wine.

When wine is reduced by half, add the tomato sauce and the Marinara Sea Salt.

Cook for five minutes and remove the rosemary sprigs. Add the meat back in and then cover and simmer for 1-2 hours. Make sure heat stays low to allow the meat to cook until tender.

Add more tomato sauce if desired. If you prefer to use the oven, cook covered at 275-degrees for 2-3 hours.

Polenta ingredients:

1 1/2 cups polenta flour

5 cups water

1 teaspoon salt

4 tablespoons butter

Instructions:

Bring water to boil in large pot.

Add salt and polenta flour and whisk until the polenta is smooth with no clumps.

Using a wooden spatula, stir the polenta frequently, making sure to wipe the sides. Turn the heat down to a medium-low temperature.

Continue to stir for about 30 minutes or until the polenta is smooth and creamy, not grainy.

Turn off the heat and stir in the butter. Turn over onto a platter and serve with the stew (either on top or on the side depending on preference).

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