Layered Polenta in the Oven

 Ingredients: 500 g pork (thigh) 3 pieces onion 2 bell peppers 2 tomatoes (500 g) 3-4 cloves garlic 400 g onions (or champignon mushrooms) salt, pepper, sweet paprika 150 ml oil 1 small bunch of fresh parsley Other ingredients: 400 g fresh telemea cheese (saltier) 450 ml sour cream cornmeal

Preparing the stew is a true culinary art, and every detail matters to achieve a delicious dish. Start by cleaning the onion and bell peppers, making sure to chop them finely for even sautéing. The tomatoes should be peeled carefully, and after slicing them, ensure to remove the seeds if you prefer a smoother stew. The mushrooms, also known as fungi, should be cleaned carefully, and the slices obtained should be of uniform thickness for proper cooking. The garlic, cut into thin slices, will add an unmistakable flavor to the dish, while the finely chopped parsley will bring a fresh note.

The meat, cut into suitable cubes, is essential for a successful stew. Heat the oil in a deep pot and add the chopped onion and bell peppers. Let them sauté until they become translucent, and their aroma will fill the kitchen. Add the meat cubes and let them simmer, stirring occasionally, until they change color. At this point, the peeled tomatoes can be added, along with salt, ground pepper, and paprika or roasted pepper paste, which will add extra flavor. The sliced garlic will provide an intense taste, and after a few minutes, it will be time to add water. If using a pressure cooker, make sure the water just barely covers the meat. If using a regular pot, the water should exceed the meat by about two fingers.

While the stew is boiling, you can start preparing the polenta. When the meat is almost cooked, add the sliced mushrooms and let them cook together with the other ingredients. Meanwhile, the polenta should simmer slowly until it reaches the desired consistency. Once the stew is ready, sprinkle fresh parsley on top for a fresh and appetizing look.

To create delicious layers of polenta and stew, take a pot or a heat-resistant dish that you have greased with butter or oil. Start with a layer of polenta, followed by a generous layer of stew, over which you sprinkle grated cheese. Continue to alternate the layers, ensuring that the last layer is polenta, topped with cheese and sour cream. Place the dish in the preheated oven and let it bake for 15-20 minutes, until the ingredients are well integrated and the polenta develops a golden crust.

Serving this dish is done warm, with a generous portion of sour cream on top. The rich taste of the stew, combined with the texture of the polenta, will delight any meal. Enjoy your meal!

 Tags:  onion greenery meat garlic tomatoes pepper flour oil sour cream mushrooms cheese pig telemea christmas and new year's recipes gluten-free recipes recipes for children