Polenta e Cinghiale (Wild Boar and Polenta)

Serves: 5
Total Calories: 305


1 pound wild boar shoulder meat, cut into 1 inch chunks
2 carrots diced
1 stalk celery chopped
1 onion diced
1 clove garlic minced
1/2 cup fresh rosemary
1/2 cup fresh sage
3 cups dry red wine
1/2 cup olive oil
1 (28-ounce) can crushed tomato
1 cup water
salt and pepper to taste
1 cup yellow cornmeal
coarsely chopped Italian parsley to garnish


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.

Nutritional Facts:

Serves: 5
Total Calories: 305
Calories from Fat: 197

This Polenta e Cinghiale (Wild Boar and Polenta) recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.

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