Polenta tastes good on its own, but when combined with meat, it tastes even better. In the proposed recipe, polenta is combined with a rabbit. The dish turns out to be simple, tasty and quite satisfying.
It is necessary
- - 1 onion (small);
- - 2 tbsp. l. pork lard;
- - 1 gutted rabbit (medium);
- - 1 sprig of sage;
- - 1 tbsp. dry white wine;
- - 1.6 liters of water;
- - 50 ml of milk;
- - 1/2 kg of corn grits (coarsely ground);
- - 3 tbsp. l. olive oil;
- - 0.5 kg of leek;
- - salt.
Instructions
Step 1
Finely chop the peeled onion. Heat the lard in a large thick-bottomed saucepan, put the onion and fry it over medium heat for 5 minutes until soft.
Step 2
Cut the rabbit into portions and place them in a skillet with onions. Fry the meat on all sides until golden brown for 12 minutes. Add salt, sage and wine to the rabbit and simmer for 40 minutes, not forgetting to turn the pieces.
Step 3
For the sauce, rinse the leeks from the sand and cut into rings. Heat olive oil in a clean skillet and pour water (100 ml) into it. Then put in the leek rings, add a pinch of salt and cook for 15 minutes.
Step 4
For polenta, boil water (1.5 l) in a thick-bottomed saucepan, add a little salt, pour in milk and pour in all the cereal in a thin stream with constant stirring.
Step 5
Cook polenta for 40-50 minutes, stirring constantly, until the contents of the pan begin to move away from the walls. Transfer the finished polenta to a board (wooden), level and let it harden a little, then cut it into slices.
Step 6
Serve the dish as follows: arrange the rabbit on plates, pour over the leek sauce and place a couple of polenta slices on a plate.
