Polenta and bruscitt

Polenta and Bruscitt (or “Bruscitti”) is a traditional Lombard dish, particularly popular in the provinces of Brescia and Varese. It consists of small pieces of meat, usually beef, cooked with a spiced sauce and served with polenta. Here is the recipe:

Ingredients

• 500 g of beef cut into small pieces
• 1 onion, finely chopped
• 100 ml of red wine
• 50 g of butter
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of cinnamon (optional)
• A pinch of ground cloves (optional)
• Vinegar, as needed
• Meat broth as needed
• For the polenta:
  • 250 g of cornmeal for polenta
  • 1 L of water
  • Salt to taste

Preparation

1. In a saucepan, sauté the chopped onion in oil and butter until it becomes translucent.
2. Add the pieces of beef and brown well on all sides.
3. Deglaze the beef with red wine and let the alcohol evaporate.
4. Season with salt, pepper, a bit of cinnamon, and ground cloves, to taste.
5. Add a little vinegar and let it evaporate.
6. Cover the meat with meat broth and simmer for about 2 hours, adding broth as necessary.
7. Taste and adjust the seasoning with salt and pepper if needed.

While waiting for the Bruscitt to be ready, prepare the polenta:

1. Bring the water to a boil in a large pot. Salt it.
2. Gradually pour in the cornmeal, stirring with a whisk to prevent lumps.
3. Lower the heat and cook the polenta for the time indicated on the package (usually about 40-50 minutes), stirring regularly with a wooden spoon.
4. When it’s ready, pour it onto a cutting board or serving plate, allowing it to set slightly.

Serve the still-warm polenta with the hot Bruscitt on top and their sauce.

Curiosity

The word “Bruscitt” probably derives from the Lombard dialect term “brusada,” which means “burnt”: it refers to the fact that in the past, the meat was seared until it became almost burnt. This dish, simple in execution but full of flavor, is typical of festive occasions and local festivals.

Enjoy your meal!