This is a really tasty dish (quite nutritious) I have adapted from an old family recipe.
You can eat Polenta in lot of different ways, accompanied with sauces, meats and even deep fried (and also use it in sweet cakes, (check link - https://www.tasteandlive.net/post/polenta-orange-cake).
Polenta is a northern Italian dish made of coarsely ground corn. It has a soft and creamy consistency, like porridge, and it is very palatable when combined with sauces.
Polenta is mainly carbohydrate but also adds protein and fibre to a meal. It is gluen-free, contains vitamin A, carontenoids and it is low in fats.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: polenta 10 minutes - meat sauce 45 minutes.
1 pack pre-cooked polenta
400gr organic lean minced meat
2 packs mixed mushrooms (for example chestnut, some dry porcini, shitaki,wild mushrooms)
1 onion, finely chopped
1garlic cloves - crushed
2 carrots - finely chopped
2 celery stalks cut into very thin slices
3 tins chopped tomatoes
1tbsp tomato purée
1tsp turmetic powder
2 handfuls of frozen peas
1-2 courgettes cut into thin slices
1/2 glass red wine
Mixed herbs all chopped up (of your choice and you can use fresh or dry ones)
Oil, salt and pepper.
Unless you have the right equipment - a copper electric cauldron - to prepare the polenta from scratch (it work by itself, so no need to attend but it is going to take a while as it has to stir for quite a long time), you can use the pre-cooked polenta which will be ready in 10 minutes - just read the instruction on the packet. You can buy it in any major supermarket.
You can prepare the sauce at the same time or the day before.
In a big pan, heat the oil over medium heat, add the chopped onions, garlic, carrots and celery and fry for a few minutes, Add the garlic, half a glass of red wine and cook until the mixture is soft. When the wine is evaporated you can add a little bit of water to keep it soft.
Add the meat and stir until it starts to get brown, add the courgettes, peas and the mushrooms.
Stir well then add the tin tomatoes, the purée, turmeric, all the herbs and season. Bring it to simmer then turn the heat to low, and let it cook with a lid on for at least 30 to 40 minutes strirring occasionally.
Cut the polenta into slices (let it cool first, cut the slices which then you can re-heat either in the oven or in the microwave) arrange them on a serving plate and pour the sauce on top.
Easy enough? The result will be really enjoyable, I promise....