Slow-cooked family stew with polenta recipe
 The polenta is spread onto a large board with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in – it’s a really sociable meal. 100ml/3½fl oz olive oil4 celery stalks, very finely diced1 large onion, finely chopped2 large carrots, very finely diced3 garlic cloves, finely chopped2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces 200ml/7fl oz red wine1 tbsp juniper berries1 tsp whole black peppercorns4 sage leaves1 tbsp rosemary needles2 bay leaves1.5kg/3lb 5oz chopped tomatoes, or chunky passata1 tsp freshly grated nutmeg2 tbsp tomato puréesalt and freshly ground black pepper 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 salt600g/1lb 5oz quick-cook polenta 250g/9oz fontina cheese (or taleggio), freshly grated100g/3½oz parmesan, freshly grated100g/3½oz unsalted butter 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 Method 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. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. 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. 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. 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. 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. 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). 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. 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. To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle.