John Myers
Salzburg Beer with Polenta
The perfect salzburg beer with polenta recipe with a picture and simple step-by-step instructions.
- 750 g Pork meat
- 150 g Ham
- 1 piece Big onions
- 1 liter Beer dark
- 2 tablespoon Flour
- Butter
- Salt, pepper, marjoram
- 0,5 piece Bay leaf
- Sugar and vinegar to taste
- Polenta:
- 0,5 liter Milk
- 0,25 liter Water
- 250 g Coarse corn grits
- 60 g Butter
- Salt, grated nutmeg, white pepper
- Sauté the finely chopped onion in butter, add the finger-thick meat and ham and roast, then dust with flour, roast briefly, pour in the beer, add salt and pepper, add marjoram and bay leaf and cook the meat covered until soft. Finally, season to taste with a little sugar and vinegar. For the polenta, bring the milk and water to the boil with the other ingredients, stir in the polenta and let it boil until it forms a firm paste. Put it in a mold and refrigerate, then turn it out, cut into slices and fry in butter or bake in hot fat.
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