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Italian Polenta
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Excellent authentic Northern Italian/Slovenian Dish.

Susan Doocy


  • oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 small green pepper, diced
  • 1 lb (.5 kg). tender beef chunks or stew meat
  • fresh parsley, minced to taste (I use a full cup)
  • 1 8 oz (224 grm). can tomato sauce
  • 3 cups (700 ml) water
  • 1 beef bouillon cube
  • 1 bay leaf
  • 1/4 tsp (1 ml) allspice
  • 1/4 cup (60 ml) red wine
  • 1-1/2 cups (350 ml) sliced fresh mushrooms
  • or
  • 1 12 oz (336 grm). can sliced mushrooms
  • salt and pepper, to taste
  • flour for thickening
  • Polenta:
  • 1 cup (225 ml) cornmeal
  • 2 cups (475 ml) water
  • 1/2 lb (.2 kg). or more Muenster cheese, sliced
  • In a small amount of oil, saute onion, garlic and green pepper for 5 minutes.
  • Add meat and parsley and cook until meat is browned.
  • Add tomato sauce, water, bouillon, bay leaf, all spice, wine, mushrooms, salt and pepper.
  • Simmer until meat is very tender.
  • Thicken with a flour and water slurry just before serving.
  • To make the Polenta, cook cornmeal in water until very thick.
  • Place a serving of polenta on each plate and top with a layer of muenster cheese, then spoon the meat gravy you made over over the top.

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