Total Calories: 305
In a large nonreactive bowl, combine the meat, carrots, celery, onion, garlic, herbs, and wine; cover and refrigerate for 24 hours. To cook, remove the boar from the marinade and set aside. Strain the vegetables and herbs and reserve the wine.
In a Dutch oven, heat the oil over medium heat and sauté the vegetables and herbs for 5 minutes. Add boar meat and cook until browned. Add the wine and cook until the wine evaporates. Add the tomatoes, 1 cup water, salt, and pepper. Lower heat and simmer 1 1?2–2 hours.
To make the polenta, boil 2 cups salted water. Add the cornmeal. Remove from heat, cover, and allow to thicken, about 4–5 minutes. Divide the polenta among plates, top with boar, and sprinkle with parsley.
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