Recipe for making chili with minced pork, polenta and Italian травами. 
Time: 40 мин.Difficulty: easy. Servings: 4-6. Recipes use volumetric containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large red bell pepper
- 2 tbsp. l olive oil
- 230 g. Hot smoked sausage or 150 g. dried sausage salami, finely chopped
- 120 g diced ham
- 450 g minced pork
- 2 tbsp. l chopped fresh thyme
- 1 tsp fennel seed
- 3 to 4 garlic cloves, finely chopped
- 1 moderately hot pepper or 2 very hot fresh red peppers chili peppers, peeled and finely chopped
- 1 medium onion, finely chopped
- 1 sprig of fresh oregano (oregano), finely chopped
- 0.25 Art. tomato paste
- 0.5 tbsp. dry red wine
- 4 – 5 tbsp. chicken broth
- 1 tbsp. whole milk
- 1 tbsp. instant polenta
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. grated pecorino cheese, plus a small amount for serving
- Salt and freshly ground black pepper
- Sliced fresh parsley, for serving
Recipes with similar ingredients: sweet pepper, sausage, salami, ham, minced pork, thyme, fennel seeds, garlic, pepper jalapenos, chili peppers, onions, oregano, tomato paste, wine red, milk, polenta, pecorino romano cheese, parsley
Recipe preparation:
- Fry bell pepper over a gas stove fire by turning forceps to blacken the skin. Put it in a bowl, cover and let cool. Peel the peels and seeds, then chop.
- Heat olive oil in a roasting pan or other heavy saucepan at moderately high temperature. Add the sausage, ham and cook until well cooked. Add minced pork, thyme, fennel seeds, garlic, chili peppers, onions, oregano, and fried red pepper, and simmer, about 5 minutes. Then add the tomato paste and simmer another 1 minute. Add wine and bring to boil while stirring with a wooden spoon. Add 2 – 3 tbsp. chicken broth, bring to a boil and simmer over low heat for few minutes to allow the flavors to combine.
- In a saucepan, bring to a boil 2 tbsp. chicken stock and milk. Pour the polenta and cook, stirring, for 2 to 3 minutes. Remove from the stove and add the butter, and then the cheese, stir until melted. Season with salt and pepper.
- Serve polenta in deep plates. Center Chilli and sprinkle with plenty of cheese on top. Serve parsley.
- Cook’s Note: A Chili Dish Can Be Cooked for future use and stored tightly closed in the freezer. Heat the dish should be at medium temperature and served with the cooked polenta.
