Of Italian origin, polenta with Tuco is a very enjoyed dish in South America countries, such as Argentina, Uruguay and Chile. It consists of a ground meat preparation with Neapolitan sauce served with polenta. Coming from the Italian word sugar (juice), tuco is a sauce widely used to accompany pasta, although it is usually more liquid than other similar recipes, such as ragú. Minced meat, onions and tomato cannot be missing in any tuco recipe. By its part, polenta is the base on which this recipe rests. It is made with boiled cornmeal with broth or water, a mixture to which butter is also usually added. The final texture of this homemade preparation must be creamy and very liquid. In recipes, we show you how to do polenta with Tuco so you can enjoy it with your loved ones and prepare a different meal, especially if you do not come from the countries where it is common to find it.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to do polenta with tuco: |
| 250 grams of ground veal meat 1 glass of red wine 1 bowl of parmesan Pellizco de Ajà ground 1 teaspoon of salt 1 clove of garlic 1 piece of red pepper 1 Tomato pulp bowl 10 grams of butter |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do polenta with tuco:
1. In a pan, heat olive oil and add the fine sliced ​​pepper.
2. Add ground meat and saute for 3 minutes.
3. Add the tomato pulp and kitchen 3 more minutes over medium heat. It season with salt, sugar, chili pepper, black pepper, chopped garlic and, finally, red wine. Lower the fire and let cook slowly to get a delicious stewed meat sauce.
Trick: If you prefer to be more liquid, you can add more crushed tomato, because this recipe is characterized by the liquid consistency of your sauce.
4. This is the time to prepare the polenta. Put the bird broth to heat in a casserole or pan Honda. Add cornmeal sprinkled to prevent lumps from being formed.
Trick: If lumps are formed, you can spend a hand blender to refine the polenta.
5. Do not stop stirring the mixture and kitchen over low heat for 3 minutes. You will know that it is ready when it is creamy. If you see it very solid, you can add more broth or water. When ready, add butter to merge on the pocent.
Trick: instead of bird broth, you can use water and add a pinch of salt.
6. First place the freshly made and pour the tuco on it. Sprinkle with grated Parmesan cheese above and enjoy your polenta with tuco.
Trick: accompanied by some seeds or salty cookies, it will be perfect !!
