Medium3 hours
Where it comes from
A Lombard specialty, Polenta e Bruscitt reflects the region's agricultural roots, with polenta being a staple in Northern Italian cuisine.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Cook beef with onion, red wine, bay leaf, and fennel seeds until tender.
- 2
In a separate pot, bring water to a boil and whisk in cornmeal.
- 3
Stir continuously to prevent lumps and cook until thick and creamy.
- 4
Serve polenta topped with beef ragù and a pat of butter.
