\nMany would now say, this is the kitchen of the Ticino, the Italian part of Switzerland. Yes, it’s possible, then cooking doesn’t know borders. My mother, the best mother of all! grew up on the coast of the Lago Magiore, close to the border to Switzerland. So, it’s possible that their cooking is very similar. <\/em>
\nFor example, Polenta, corn grits, is being cooked in the Ticino as well as in Northern Italy. My mother cooked it with Coniglio (Rabbit) and a wonderful sauce, or with Stuffato, a slow cooked beef roast and a thick sauce. <\/em>
\nI served mine with a sauce made with leftover sausages from Switzerland and Porcini mushrooms.<\/em>
\nIt tasted wonderful!<\/em><\/p>\n
As the Polenta is spitting during cooking, someone invented a pan with a hook that turns all the time. So, the Polenta will not spit. If you don’t have such a pan you have to stay with the Polenta all through the cooking process and mix it all the while. Otherwise you will have more Polenta outside the pan than inside!<\/em> Fuer 2 Personen: Im Stir-Fryer: Wurst-Steinpilz Sauce: Die getrockneten Steinpilze in warmem Wasser ca 30 Minuten einweichen. Das Wasser NICHT weggiessen! ************<\/p>\n For 2 Persons:<\/em> In the Stir-Fryer:<\/em> Sausage-Porcini Sauce:<\/em> Soak the dried Porcini in some warm water for 30 minutes. DON’T throw away the water!<\/em> Jetzt wird’s Norditalienisch mit schweizerischer Sauce! Viele wuerden jetzt sagen, das ist Tessinerisch. Ja, kann sein, denn die Grenzen der italienischen Kueche…<\/p>\n","protected":false},"author":5,"featured_media":162535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,44,54,101,272,153,273,46,77,110],"tags":[127,50,58,106,274,157,275,52,83,111],"class_list":{"0":"post-14325","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-main-dishes","11":"category-italien","12":"category-kalb","13":"category-corn","14":"category-mushrooms","15":"category-polenta","16":"category-pork","17":"category-switzerland","18":"category-sausage","19":"tag-meat","20":"tag-main-dish","21":"tag-italien","22":"tag-veal","23":"tag-corn","24":"tag-pilz","25":"tag-polenta","26":"tag-pork","27":"tag-switzerland","28":"tag-sausage","29":"post_format-post-format-gallery"},"yoast_head":"\n
\nI have this electrical stir-fryer machine, that I often use for Chinese fried rice, or even for soups, depending on how many people I have as visitors. It helps a lot! I always wanted to try out Polenta in this pan and this time I did! But of course, you can cook Polenta in a pan, but you have to stay with it all the time and move it around, otherwise you might need to renovate your kitchen afterwards!<\/em>
\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/05\/pom81-1024x683.jpg\")
<\/p>\n
\nFuer die Polenta:
\n200 g Maisgriess, grober
\n500 ml Milch-Wasser Gemisch
\n1\/2 TL Salz
\n20 g geriebener Parmesan
\n50 g Butter<\/p>\n
\nDen Stir-Fryer erhitzen, dann das Milch-Wasser mit der Butter und dem Salz in die Pfanne giessen. Sobald die Mischung aufkocht, den groben Mais hineingiessen und das Geraet auf Mischen schalten. Nicht vergessen das Geraet immer zu schliessen. Die Polenta ca 8-10 Minuten kochen lassen, dazu immer mischen lassen, dann das Geraet ausschalten und die Polenta noch 5 Minuten ziehen lassen. Da kann man nach Wunsch nun auch noch geriebenen Parmesan rein mischen.
\nEs funktioniert wunderbar mit diesem Geraet, es spritzt auch, aber es bleibt alles im Geraet und dieses laesst sich einfach reinigen.
\nWenn man die Polenta in der Pfanne kocht, folgt man der oben genannten Beschreibung, bleibt aber bei der Pfanne und mischt waeghrend des Kochens dauernd!<\/p>\n
\nReste von Wadtlaender Sausison, gehackt, oder ca 150 g Speckwuerfel
\n3 kleine Bratwuerste
\n30 g getrocknete Steinpilze
\n1 Zwiebel, gehackt
\n2 Knoblauchzehen, gehackt
\n50 ml Weisswein
\n150 ml Sahne
\nSalz und Pfeffer
\nPaprika
\nRosmarin
\nevt etwas Staerkemehl<\/p>\n
\nIn einem tiefen Topf die Zwiebel, den Knoblauch und die gehackte Wadtlaender Sausison (oder die Speckwuerfel) erhitzen und glasig braten. Ich habe kein zusaetzliches Fett zugegeben, da die Wurst genug Fett hat.
\nUnterdessen die Bratwuerste aus der Haut ziehen und in Scheiben schneiden. Diese nun in den Topf geben und mit braten. Alles mit dem Weisswein abloeschen und nun auch die eingeweichten Pilze mit dem Einweichwasser dazu geben. Alles sehr gut wuerzen.
\nDie Sauce nun ca 30 Minuten koecheln lassen, dann mit Sahne abschmecken und evt mit etwas Staerkemehl eindicken. Die gekekochte Polenta mit der Wurst-Steinpilz Sauce servieren!<\/p>\n
\nFor the Polenta:<\/em>
\n200 g Corn grits<\/em>
\n500 ml Milk-Water Mix<\/em>
\n1\/2 tsp Salt<\/em>
\n20 g grated Parmesan<\/em>
\n50 g Butter<\/em><\/p>\n
\nHeat the stir-fryer up and add the milk-water mixture with the salt and the butter. As soon as the liquid is hot add the corn grits. Close the lid and put the machine on “mixing”. Let the machine work, mixing all the while, for 8-10 minutes. Turn the machine off (don’t open it!) and let it sit for 5 minutes. You can than mix in some grated Parmesan. <\/em>
\nIt works very well with this stir-fryer. It spits too, but everything stays in the pan and the machine can be cleaned easily. <\/em>
\nIf you cook the Polenta in a pan, follow the recipe and stay with the pan. Mix all the time until the grits are soft!<\/em><\/p>\n
\nLeftovers of Swiss Wadtlaender Sausison, chopped, or approx 150 g Bacon Bits<\/em>
\n3 small Bratwurst\/Sausages<\/em>
\n30 g dried Porcini Mushrooms<\/em>
\n1 Onion, chopped<\/em>
\n2 cloves of Garlic, chopped<\/em>
\n50 ml White Wine<\/em>
\n150 ml Whipping Cream<\/em>
\nSalt and Pepper<\/em>
\nPaprika<\/em>
\nRosemary<\/em>
\nsome Cornstarch if needed<\/em><\/p>\n
\nPut the chopped onion, garlic and sausage leftovers (or bacon bits) into a deep pan and heat it up, cook the ingredients until the onions are soft. I didn’t use any fat as the sausage has enough of that. <\/em>
\nMeanwhile pull the skin off the sausages and slice them. Add them to the pan. Pour in the white wine and also add the Porcini mushrooms with the water. Season very well. Let the sauce cook for 30 minutes, then add the whipping cream and add some cornstarch to thicken, if needed. Serve the Polenta with the sausage-Porcini sauce!<\/em><\/p>\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/05\/pom2-1024x683.jpg\")
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