Lazy Polenta with Rabbit Stew

lazy polenta with rabbit stew

Lazy Polenta with Rabbit Stew

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Servings: 6
Calories: 739


  • 10 oz polenta or cornmeal
  • 1 tbsp coarse sea salt
  • 2 pints water
  • 4 tbsp olive oil
  • 4 lb rabbit joints pieces
  • 3 garlic cloves peeled
  • 3 shallots sliced
  • 1/4 pint red wine
  • 1 carrot sliced
  • 1 celery stalk sliced
  • 2 bay leaves
  • 1 sprig rosemary
  • 3 to matoes peeled and diced
  • 3 oz pitted black olives
  • salt and pepper


  • Butter a large ovenproof dish. Mix the polenta, salt and water in a large saucepan, whisking well to prevent lumps forming. Bring to the boil and boil for 10 minutes, stirring vigorously. Turn into the buttered dish and bake in a preheated oven, 190°C/375°F/ Gas Mark 5, for 40 minutes.
  • Meanwhile, heat the oil in a large saucepan and add the rabbit pieces, garlic and shallots. Fry for 10 minutes until browned.
  • Stir in the wine and cook for a further 5 minutes.
  • Add the carrot, celery, bay leaves, rosemary, tomatoes, olives and 300 ml (1/2 pint) 1 1/4 cups water. Cover the pan and simmer for about 45 minutes until the rabbit is tender. Season to taste.
  • To serve, spoon or cut a portion of polenta and place on each serving plate. Top with a ladleful of stew.
Calories: 739 kcal
Carbohydrates: 42 g
Protein: 67 g
Fat: 31g
Saturated Fat: 7 g
Cholesterol: 172 mg
Sodium: 1530 mg
Potassium: 1410 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 2277 IU
Vitamin C: 11 mg
Calcium: 75 mg
Iron: 7 mg
Dishes Stews
Cuisine Italian
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