Ossobuco with polenta

Photo of the Ossobuco with polenta – recipe of Ossobuco with polenta on DeliRec

Ossobuco with polenta

Name: Ossobuco with polenta
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 1 kg Ossobuco; 1/2 cup Dry red wine; 2 unit(s) Tomato; 1/2 unit(s) Yellow pepper; 1/2 unit(s) Onion; 3 unit(s) Crushed Garlic Clove; 2 unit(s) Bay leaf; 1 teaspoon Sweet paprika; to taste Salt; to taste Black pepper; to taste Green Smell; 1 cup Cornmeal mimoso; 1 l Boiling water; 1 tablespoon Butter; to taste Salt; to taste Grated Parmesan Cheese

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

6 servings

Maíra Covolan

@mairacovolan

Ingredients
Recipe

Ossobuco1 kg
Dry red wine1/2 cup
Tomato2 unit(s)
Yellow pepper1/2 unit(s)
Onion1/2 unit(s)
Crushed Garlic Clove3 unit(s)
Bay leaf2 unit(s)
Sweet paprika1 teaspoon
Salt to taste
Black pepper to taste
Green Smell to taste
Cornmeal mimoso1 cup
Boiling water1 l
Butter1 tablespoon
Salt to taste
Grated Parmesan Cheese to taste

Brown the ossobuco in a very hot pressure cooker with a drizzle of oil.
Add the onion, garlic, tomatoes, peppers and seasonings and sauté. Add the wine and let it cook for about 2 minutes, complete with hot water until it covers the meat.
Cover the pan and as soon as it gets pressure, lower the heat and cook for 50 minutes.
For the polenta, put the water with the butter and salt in a pan and wait for it to boil.
As soon as it boils, add the cornmeal already dissolved in a little cold water. Stir constantly until completely smooth.
Cook for 15 minutes on low heat. Add Parmesan cheese to taste.

Did you like this recipe?

Ossobuco with polenta

Did you like this recipe?

You may also like