Ingredients

• 100ml/3½fl oz olive oil
• 4 celery stalks
• very finely diced
• 1 large onion
• finely chopped
• 2 large carrots
• very finely diced
• 3 garlic cloves
• finely chopped
• 2.25kg/5lb mixed meat such as pork
• lamb
• rabbit or wild boar
• chopped into small pieces
• 200ml/7fl oz red wine
• 1 tbsp juniper berries
• 1 tsp whole black peppercorns
• 4 sage leaves
• 1 tbsp rosemary needles
• 2 bay leaves
• 1.5kg/3lb 5oz chopped tomatoes
• or chunky passata
• 1 tsp freshly grated nutmeg
• 2 tbsp tomato purée
• salt and freshly ground black pepper
• 4 tsp salt
• 600g/1lb 5oz quick-cook polenta
• 250g/9oz fontina cheese (or taleggio)
• freshly grated
• 100g/3½oz parmesan
• freshly grated
• 100g/3½oz unsalted butter

Directions

• Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes
• or until softened.
• Add the pieces of meat and cook for 8-10 minutes
• or until browned on all sides.
• Pour in the wine
• bring to the boil
• then lower the heat until the mixture is simmering.
• Add the juniper berries
• peppercorns
• sage
• rosemary
• bay and chopped tomatoes and cook for 5-6 minutes
• then add the nutmeg and the tomato purée.
• Continue to cook
• uncovered
• for a further hour
• or until the meat is tender. Season
• to taste with salt and freshly ground black pepper.
• Meanwhile for the polenta
• cook the salt and polenta in 3 litres/5¼ pints boiling water
• stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit).
• Remove the pan from the heat and stir in the cheeses and butter. Keep warm.
• To serve
• spread the polenta on to a large
• clean board
• making a well in the middle
• then pour the stew into the middle.