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1
STEW:
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2
Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
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3
Add meat pieces, a few at a time, shaking to coat.
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4
In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
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5
Cook and stir until onion is tender. Stir in broth and wine.
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6
Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
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7
Stir in boiling onions and carrots.
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8
Bring to boiling; reduce heat.
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9
Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
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10
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
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11
Serve stew with Polenta. If desired, garnish with rosemary sprigs.
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12
POLENTA:
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13
In a large saucepan bring 3 cups milk just to a simmer over medium heat.
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14
In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
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15
Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
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16
(If mixture is too thick, stir in additional milk).
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17
Stir in 2 tablespoons butter or margarine until melted.
