Involtini di Manzo with Polenta

Involtini di Manzo with Polenta

Preparing the Meat

1. Lay out thin slices of sirloin. Season the meat with chopped garlic, chopped rosemary, and black pepper.
2. Place a slice of prosciutto di Parma on top of each beef slice.
3. Roll the meat tightly into "meatballs" and secure each roll with a cocktail stick.

Searing

4. Heat olive oil in a pan and sear the rolls until they are golden brown on all sides. Remove them from the pan once browned.

Making the Sauce

5. Deglaze the hot pan with red wine and let it reduce.
6. Add the crushed tomatoes and season with black pepper.
7. Return the beef rolls to the sauce and simmer for about 10 minutes.

Preparing the Polenta

8. Heat chicken stock in a pot and slowly whisk in the polenta.
9. Cook over low heat for 30 minutes, stirring regularly until the mixture is smooth and creamy.
10. Finish the polenta by stirring in butter, grated parmesan, and salt.

Plating

11. Spread the creamy polenta onto a plate.
12. Place the involtini on top, cover with the tomato sauce, and sprinkle with fresh parsley.