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Best Easy Polenta con Sugo di Cinghiale Recipe

Name: Best Easy Polenta con Sugo di Cinghiale Recipe
Total time: 180 min
Yield: 350 g
Ingredients: wild boar shoulder 2 lbs; yellow cornmeal 2 cups; whole milk 2.5 cups; water 4 cups; unsalted butter 4 tbsp; Parmigiano-Reggiano 0.5 cup; carrot 2 pieces; celery stalk 2 pieces; yellow onion 1 piece; garlic 4 cloves; crushed tomatoes 28 oz; dry red wine 1 cup; olive oil 3 tbsp; fresh rosemary 2 tbsp; bay leaf 2 pieces; salt 2 tsp; black pepper 1 tsp

Wild boar ragù over creamy polenta is a Tuscan hunter's feast. This high protein mediterranean dish is a carnivore's dream and a hearty family dinner rooted in Italian country cooking.

Cook 180 min Difficulty NORMAL 420 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

wild boar shoulder 2 lbs
yellow cornmeal 2 cups
whole milk 2.5 cups
water 4 cups
unsalted butter 4 tbsp
Parmigiano-Reggiano 0.5 cup
carrot 2 pieces
celery stalk 2 pieces
yellow onion 1 piece
garlic 4 cloves
crushed tomatoes 28 oz
dry red wine 1 cup

Seasonings/Sauce

olive oil 3 tbsp
fresh rosemary 2 tbsp
bay leaf 2 pieces
salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 44 g 42%

Protein 24 g 23%

Fat 15 g 35%

Serving size 350g

Cooking steps

1

Pat wild boar shoulder dry and cut into 2-inch chunks; season liberally with salt and black pepper.
2

Heat olive oil over medium-high in a heavy Dutch oven; brown wild boar pieces in batches, turning for even caramelization. Remove and set aside.
3

Add chopped onions, carrots, celery, and garlic to the pot. Sauté over medium heat until vegetables are softened and lightly golden.
4

Deglaze with dry red wine, scraping brown bits. Return wild boar, add crushed tomatoes, rosemary, bay leaves, and simmer covered on low for 2 hours, stirring occasionally.
5

Prepare polenta: Bring water and milk just to a simmer in a deep saucepan. Slowly whisk in cornmeal over medium-low heat and cook, stirring frequently, for about 30–40 minutes until thick and creamy.
6

Finish polenta with butter and Parmigiano-Reggiano; salt to taste. Spoon polenta onto plates and top generously with wild boar ragù. Drizzle extra sauce, sprinkle rosemary, serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Wild boar shoulder is the signature ingredient, delivering rich, rustic flavor and tender texture to the ragù. The combination of creamy polenta and slow-cooked boar defines the dish and sets it apart from ordinary meat sauces.

Q. Which seasoning gives the ragù its Tuscan character?

Fresh rosemary, bay leaf, and olive oil are the cornerstone Tuscan seasonings. Rosemary especially imparts a piney herbal note that balances the wild boar's gamey depth, while bay leaves add aromatic complexity.

Q. What is the most important cooking step for a tender wild boar ragù?

Simmering the wild boar in the sauce for at least 2 hours on low heat is essential. This gentle, extended cooking breaks down tough fibers and fuses flavors, ensuring the meat is tender and succulent.

Q. How do I prevent the polenta from becoming too thick or lumpy?

Stirring the cornmeal into the hot liquids gradually and whisking constantly over medium-low heat helps prevent lumps. Long, steady cooking and frequent stirring also yield a creamy texture and guard against sticking or over-thickening.

Q. What are the nutrition highlights for this dish?

Each serving contains about 420 kcal, 24g protein (23% of total calories), 44g carbohydrates (42%), and 15g fat (35%). The dish is categorized as high protein and Mediterranean, making it both substantial and balanced.

Best Easy Polenta con Sugo di Cinghiale Recipe

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