From around the worldGravyChiliEuropeMeatVegetablesMainsItalyCheeseGarlicHerbsCornCapsicumPolentaSaucePorkOnion

Corn Grits with Pork Fricassee and Capsicum

1 Mins read
Corn Grits with Pork Fricassee

Corn Grits with Pork Fricassee and Capsicum

Pane-Bistecca
Polenta needs to be either very well-seasoned or served with a spicy or even hot sauce.

I did that by making the sauce nice and spicy. I enriched the polenta with cheese, so it becomes wonderfully creamy.
Prep time
15 min
Cooking time
40 min
Portions
4
Total time
55 min

Ingredients

For the Polenta

  • 350-400 g coarse Corn Grits

  • 250 ml Milk

  • 300 ml Water

  • 20 g Butter

  • 1 tsp Salt

  • Pepper

  • Chili Flakes

  • 50 g grated Cheese

  • 50 g Cream Cheese

  • 50 g Butter

  • Sauce

  • 250 g Pork Fricassee

  • 2 yellow Capsicum, sliced

  • 1 Onion, chopped

  • 3 Garlic cloves, chopped

  • Salt and Pepper

  • Paprika

  • Oregano

  • Chili

  • Ingwer Powder

  • 1 Bunch Parsley, chopped

  • 100 ml Red Wine

  • 1 tbsp Gravy Powder

  • 50 ml Cream

Instructions

1

Step 1

For the polenta heat up the milk water mixture with the salt, pepper, chili, and the 20 g butter. As soon as it boils slowly add the corn grits and start whisking with a wooden spoon. You must stay at the pan and whisk all the time, or the corn grits will spit all over your kitchen. Most polentas are cooked within 10-15 minutes. At the end add the butter, cream cheese and cheese and whisk again.
2

Step 2

Sauté the onion and garlic cloves in a little oil, then add the meat, fry and season very well.
3

Step 3

Add the pepperoni and the parsley and deglaze with the red wine. Add the gravy powder and let it boil down briefly, then add the cream and mix.
4

Schritt 4

Pour the sauce over the polenta and serve.

Notes

Leftover polenta can be fried up very well!
polenta
Corn Grits with Pork Fricassee
Corn Grits with Pork Fricassee
Corn Grits with Pork Fricassee
Corn Grits with Pork Fricassee
Corn Grits with Pork Fricassee
Corn Grits with Pork Fricassee
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