Monday, March 9, 2015

Meat and Olive Stew

     This recipe I picked up from one of my Italian cook books. I have changed it somewhat...as usual. :)
Here are the ingredients and method in steps:
Step 1:
Chop 2 pounds meat: chopped Italian sausage links, lamb shoulder, pork or beef roast, pork chop or beef steak. Dust cubed meat with seasoned flour (1 cup white rice flour, cornstarch or regular with 1 teaspoon salt, 1 tablespoon crushed dried rosemary, 1/4 teaspoon ground thyme, 1 tablespoon parsley, 1 teaspoon paprika in a large zip-lock bag so you can toss meat inside). Heat olive oil in a large cast-iron sauce pan and brown the meat all over. 
Add 1 chopped onion and cook for 3-4 minutes, stirring, then add 2 peeled, chopped carrots, 4 diced cloves garlic, 1 can stewed, diced tomatoes (or 2 chopped fresh tomatoes), 1 teaspoon sugar  and 1/2 tablespoon chopped rosemary. Cook for 3-4 minutes.
Stir in    1 can sliced, pitted black olives (if you only have green olives, they will do) without the juice, grated rind and juice of one lemon and 1 teaspoon chopped parsley for 1 minute before end of cooking.
Meanwhile, combine in large cooking pot, 2 1/2 cups water, 1 cup vegetable or chicken broth, 1 tablespoon basil and 2 cups polenta or corn meal. Cook, stirring continuously, until thick. Take off heat, stir in 2 tablespoons olive oil, 2 tablespoons grated Parmesan cheese.
Serve the stew over the polenta
Serves 4-5

Allergen information: Contains corn. Option is to use rice or rice penne instead of polenta if you have a corn allergy. And be sure to use rice flour instead of cornstarch if you have corn allergy.
This doesn't entirely do it justice, but it was as close as I could get to what it looks like.

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