Kid goat stewed with olives and tomato with polenta

Ingredients

For 1 serving

• Kid goat170 g
• Black olives6
• Canned peeled tomatoes150 g
• Onion40 g
• Bay leaves0.5 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil10 g
• Chili pepper0.3
• White wine50 ml
• Saltto taste

Contains: sulphites,

In season: March – May

Method

1. Chop the onion. Heat the oil in a casserole over medium-high heat and brown the kid pieces with the onion and crumbled chilli for 8 minutes, turning, until the meat is golden and the onion translucent; season with salt.
2. Deglaze with the white wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
3. Add the peeled tomatoes crushed with a fork, the bay leaf and a glass of water, cover and cook over low heat for 45 minutes, stirring now and then, until the meat is tender.
4. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the cornmeal in a thin stream, whisking to avoid lumps, and cook over low heat for 40 minutes, stirring often, until it pulls away from the sides of the pan (instant polenta needs just 8 minutes).
5. Add the black olives to the stew and cook for another 10 minutes uncovered, until the sauce is thick. Remove the bay leaf.
6. Spoon the polenta onto the plate and serve it with the kid and its sauce.