Polenta mit Schweinefleisch und Peperonisauce

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

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

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.

Step 2

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

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.

Schritt 4

Pour the sauce over the polenta and serve.

Notes

Leftover polenta can be fried up very well!

Corn Grits with Pork Fricassee and Capsicum