Tuscan crossbread with baked polenta

Ingredients for Tuscan crossbread with baked polenta

Instructions for Tuscan crossbread with baked polenta

To prepare the Tuscan crossbread with baked polenta recipe, please follow these instructions:

Stir the crossbeam and season with salt and pepper. Cut garlic, onion, carrot and leafy celery into small pieces and put it in a large ovenproof dish with chilli, rosemary and tomato. Place the crossbeam on the herbs and pour red wine over. Stir the crossbeat 1 1/2 hour in the oven at 175 ° C, drip regularly with the cloud. Turn the crossroads and step for another 11/2-2 hours, and still drip regularly with the cloud. Bring the corn grits into boiling water and let it boil approx. 10 minutes for low heat with stirring. Whip cream and egg together and stir in the chilled porridge with parmesan and salted salmon. Bring the corn in a greased oven dish and leave it in the oven at 175 ° C approx. 40 minutes. Foam the cloud from the crossbone for fat, remove chilli and rosemary and season with salt and pepper. Cut the meat into slices, cut if necessary. Remove some of the fat and pour the sauce over. Sprinkle with chopped parsley or rucola and server baked polenta as well as bread to.