This recipe presents a typical dish from the Italian Alps region: a special polenta made with buckwheat flour and cornflour, butter and cheese. The polenta is usually eaten with some meat stew, in this case, we will use wild boar.
Wild boar stew and polenta taragna
- 1 kg mixed parts of wild boar diced
- 300 g polenta taragna mixed flour or a mix of buckwheat flour and cornflour
- 200 g butter
- 250 g casera cheese or medium-fat cheese that can easily melt
- 1 l water
- 1 tsp salt
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- 500 ml full body red wine
- 2 bay leaves
- 6 juniper berry
- 4 peppercorn
- 1 sprig of rosemary
- 3 sage leaves
- 1 tsp salt
- Prepare the marinade: chop carrot, celery, onion, and garlic, add the other ingredients and put in a bowl together with the wild boar. Cover with plastic wrap and marinate in the fridge for the whole night.
- Drain the meat from the marinade, put some EVOO in the pot, put the meat and let it sear for a few minutes over medium heat, add the marinade, partially cover and let it cook low heat for 2 hours. Before serving, remove the sprig of rosemary and the leaves of bay and sage.
- Prepare the polenta: boil a saucepan with water and salt, add the flour, stirring rapidly to avoid lumps, then cook over low heat for 40 minutes, stirring slowly and continuously. Two minutes before the end of cooking, add the butter and the diced cheese, mix the ingredients well to melt the butter and the cheese.
- Serve the wild boar stew and the polenta in a soup plate!
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