Rosemary guinea fowl stew with polenta

Ingredients

For 1 serving

• Guinea fowl160 g
• Canned peeled tomatoes200 g
• Onion50 g
• White wine50 ml
• Rosemaryto taste
• Polenta (cornmeal)55 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Peel and chop the onion. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a casserole over medium-high heat and brown the guinea fowl with the onion for 8 minutes, until golden on all sides.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then add the peeled tomatoes, crushed, and the rosemary; cover and cook over low heat for 40 minutes, stirring now and then, until the meat is tender and the sauce is thick.
4. 15 minutes before the end, bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides.
5. Remove the rosemary sprig and serve the guinea fowl with its sauce on the polenta.