Polenta with braised beef in tomato sauce
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 1 h 20 min
- Serving: 4
- Cost: Low
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PRESENTATION
Polenta and bruscitt is a dish that really really hits the spot, deeply rooted in Lombardy, Italy. It’s all about bringing together families with its rich flavors and stories. The Lombardian polenta recipe is something special, with soft, tender polenta paired with small bites of beef—slowly cooked with red wine. And here's the thing: the dish includes sausage and a tomato sauce that seeps into everything—making it so so comforting. Perfect for chilly nights, or whenever folks want to feel connected to old traditions. In Northern Italy, you’ll find variations like Cassoeula or polenta with sausage and cheese, showing off the local love for slow-cooked, hearty food.
This isn’t just about eating; it is about sharing stories and memories that really stick with you. For real. The way the beef and sausage soak up the red wine? Makes each bite juicy, and the sauce turns the polenta into something smooth and almost creamy. Families gather around a steaming platter of polenta with beef stew—which is great—especially with good company and maybe a little leftover wine. Compared to other Italian beef stews, this one stands out for sure with its rich, slightly tangy tomato sauce that pulls everything together.
It’s not fancy. But, it offers a warmth that brings generations back to the same table. That’s the true magic of traditional Italian polenta from Lombardy—it’s food that feels like home, passed down with a wink and a smile, made to be shared. I gotta say, you'll understand why so many keep coming back to this dish when they crave something classic and full of heart. Whether it's a special occasion or just a pretty simple family dinner, polenta and bruscitt provides a taste of Lombardy's culinary heritage, celebrating flavors and memories that endure over time. Can't go wrong.
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INGREDIENTS
- Ground beef 1.5 lbs (700 g)
- Sausage 7.1 oz (200 g)
- Tomato purée 2.1 cups (500 g)
- Red wine 3.5 oz (100 g)
- Vegetable broth 3.5 oz (100 g)
- Bay leaves 2 leaves
- Extra virgin olive oil to taste
- Fine salt to taste
- For the polenta
- Instant flour for polenta 1 ½ cup (250 g)
- Water 4 glasses (1 l)
- Fine salt to taste
How to prepare Polenta with braised beef in tomato sauce
To prepare polenta e bruscitt in tomato sauce, start by placing the ground beef in a pot with a generous drizzle of hot oil 1. Brown over high heat for about ten minutes, breaking up the meat well with a wooden spoon 2; it should change color and texture and the pan should look dry 3.
In the meantime, remove the casing from the sausage and cut it into pieces about 3/4 inch 4. When the meat is well browned, add the sausage 5. Season with salt and let the sausage also sear 5, then deglaze with the red wine 6.
When the alcohol has evaporated, pour in the tomato purée 7 and moisten with the hot stock, keeping a little aside to add if needed 8. Lower the heat and flavor with bay leaves 9.
After about 10 minutes you can remove the bay leaves 10, then cover with a lid and simmer gently for about 45–60 minutes 11. If it becomes too dry, add more stock, but keep in mind that at the end of cooking the sauce should be fairly thick 12.
Meanwhile, make the polenta: bring the water to a boil, salt it, and slowly pour in the cornmeal 13 while stirring with a whisk. Cook for the time indicated on the package or until you obtain a soft consistency 14. When both preparations are ready, spread the polenta on a serving platter and spoon the sauce over it. Your polenta e bruscitt in tomato sauce is ready to be served 15!