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Spezzatino (Stew) con Polenta Formaggi

Updated: Aug 22, 2022

Serves: 3 - 4

Spezzatino can be made with any kind of meat and veggies and today I visited Carrefour the market next door and opted to make it with veal and a polenta al formaggi. This is a hearty and nutritious meal that only thing you need is a slice of bread to scoop up the juices and a glass of rose vino.


2 tbsp olive oil

¼ cup flour

300 grams veal stew meat (or any stew meat you like)

2 tbsp olive oil

2 smashed garlic cloves

1 finely chopped onion

1 cup white wine

3 tbsp tomato paste

1 tsp dried rosemary

1 tsp dried thyme

2 tbsp red hot chili flakes (optional)

1 tsp garlic salt or salt and pepper to taste

2 cups baby tomatoes cut in half

600 ml chicken broth

1 cup diced carrots

1 ½ cup diced potatoes

1 can corn kernels

600 ml water

400 ml chicken broth

200 grams instant polenta

2 tbsp butter

½ cup grated parmesan cheese

½ cup shredded mozzarella


  1. Heat oil in large wok-style pan on medium-high

  2. Place flour in a bowl and coat each side of veal then sauté in pan until all sides are browned

  3. Remove veal from pan and set aside

  4. Add olive oil to pan and sauté garlic and onion. Remove the garlic cloves once browned

  5. Return veal to pan, pour in wine, and simmer for 5 minutes until wine has reduced by half

  6. Stir in tomato paste, baby tomatoes, rosemary, thyme, hot chili flakes and garlic salt

  7. Pour in chicken broth and mix well

  8. Stir in potatoes and carrots and lower heat so that liquid just bubbles slowly

  9. Cover and let cook for 1 ½ to 2 hours or until meat is tender

  10. Check liquid from time to time and add more broth or water if required

  11. When almost ready, drain corn and add to pan and let cook for a further ten minutes

  12. During this time place water and chicken broth in a saucepan and bring it to a boil

  13. Pour polenta in slowly and using a whisk keep whisking until you have added all the polenta

  14. Stir constantly until cooked (follow directions on your package)

  15. Once cooked stir in butter and mix well

  16. Stir in parmesan and mozzarella cheese

Serve spezzatino with braising liquid spooned over polenta – buon appetito


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