The Butcher's Food

To prepare a delicious meat recipe with sauce and polenta, we start by organizing the necessary ingredients and utensils. You will need a large onion, pork (preferably leg or shoulder), lard, garlic, paprika, salt, pepper, water, and optionally, pork brain. You will also need cornmeal to prepare a creamy polenta.

We begin by peeling the onion, which we will chop finely. In a large pot, we melt the lard over medium heat. Once the lard is heated, we add the chopped onion and the pork, cut into suitably sized cubes. It is important to stir constantly to prevent the ingredients from sticking to the bottom of the pot until the onion becomes translucent and the meat releases a bit of juice.

After the meat and onion have been sautéed, we add water to completely cover the meat. We cover the pot with a lid and let it simmer. It is essential to periodically check the amount of water; if it decreases too much and the meat is not yet tender, we can add a little water to ensure even cooking.

After about 30 minutes, when the meat is halfway cooked, we add the crushed garlic, a teaspoon of paprika, salt, and pepper to taste. We mix well to integrate all the flavors, and then let it simmer for a while longer. When the meat is tender and the juice has reduced, we can add the pork brain if we choose to use it. This will give a special flavor to the dish, but of course, it can be omitted if not available. We let everything boil for a few moments to allow the brain to integrate into the sauce.

Meanwhile, we prepare the polenta. We boil water in a separate pot, and when it starts to boil, we gradually add the cornmeal, stirring constantly to prevent lumps from forming. When the polenta becomes creamy and thick, we can gently stir it with a wooden spoon.

Once the meat is cooked and the sauce has reached a pleasant consistency, we pour about 200 ml of the polenta juice directly into the pot with the meat, stirring gently. We let everything boil for a few moments to combine the flavors.

We serve the meat with sauce alongside warm polenta, and the tradition in some regions is to add pickled cabbage or pickles. This combination offers a perfect contrast between the rich flavors of the meat and the freshness of the pickles. Enjoy your meal!