Italian
Polenta and Bruscitt
by Giallozafferano · 2.9M subscribers on YouTube
A traditional Lombard dish of creamy polenta served with a rich, thick meat sauce made with ground beef and sausage, simmered with tomato passata and bay leaves. This comforting recipe comes from Nonna Anna, who prepares it for her family.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
9 items- Olive Oila generous amount
- Minced Meatground beef
- Sausagefresh sausage
- Saltto taste
- Tomato Passatastrained tomatoes
- Brothbroth
- Bay Leavesbay leaves
- Waterfor polenta
- Polentacornmeal for polenta
Method
- In a pan, heat a generous amount of oil and brown the ground meat.
- When the meat is sealed, add the sausage cut into pieces.
- Add a pinch of salt, tomato passata, some broth, and two bay leaves.
- Cover and cook for 45 minutes to 1 hour, until the sauce becomes thick and creamy.
- For the polenta: bring water to a boil with a pinch of salt.
- Add the polenta in a stream while whisking continuously to avoid lumps.
- Serve the polenta with the bruscitt and sausages.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
