And oh yeah…I like meat. And cream. And thick, hearty stews.
Real moutain-man type food.
Make this for your inner mountain-man. I promise he will be thrilled.
A couple of pounds of high quality meat – we used stew beef, because you really want those fatty cuts that will break down during the cooking process and become velvety and tender.
And dice the celery into small pieces because that does not get mushy like carrots do, no matter now long it cooks. It will get tender, but it won’t dissolve into nothingness in your mouth like mushy carrots.
Now time to add 2 boxes of stock(any kind you like, but we used beef), 1 disc of demiglace and about 2 cups of red wine.
Plus a touch of wine…
And for heaven’s sake, keep stirring!
In about 20 minutes (no whining, it’s good to build up arm muscles!) you will get this thick, luscious looking mixture that is positively loaded with truffle taste and aroma. If you don’t use the truffle cheese, you can always just splash a wee bit of truffle oil in there (sorry, Serious Eats, I still like the stuff!).
Let the polenta sit. It will thicken as it cools, and you can either cut it into wedges and lightly saute it, or – as I prefer – gently reheat it when serving time approaches and serve it mashed-potato style.
Has it been 2 hours? Good! Uncover the pot in the oven and SMELL that beefy, winey goodness. Toss the onions in, along with salt, pepper and…
An entire small can of tomato paste. Let it simmer, covered but not foiled, for another half hour.
Then skim the fat…
and enjoy (along with a delicious mushroom ragout, if you must…clearly, I must…)