Andiamo Chef Jim Oppat makes Italian Meatloaf “Polpettone” with Creamy Polenta

Ingredients: 3 pounds bround beef 2 pounds ground pork ½ stick butter 1 each small onion, fine dice 3 cloves garlic, peeled, minced 2 Tbls. pinenuts ½ cup roasted red peppers, minced 1 bunch parsley, washed, chopped fine 3 sprigs thyme, leaves only, chopped fine 2 Tbls. basil, fresh, leaves only, chopped 1 cup whole milk ½ pound breadcrumbs, fresh ¼ cup burgundy wine 2 each whole eggs, whisked 1 ounces salt 1 tsp. pepper, black Table grind Method: 1. Keep the ground meats ice cold. 2. Heat the butter and sauté the onion with the garlic until completely tender over medium heat, add the pinenuts and cook until golden. Remove from the fire and add the fresh herbs. 3. Make a panada out of the eggs, milk and fresh breadcrumbs, reserve. 4. Once the onions and herb mixture is cooled, you can begin to build the meatloaf. 5. Mix the meats in the large mixer with a paddle, 60 seconds on speed 1, then 30 seconds on speed 2. If mixing at home, the goal is to get the protein in the meat to bind and emulsify in the fats. 6. Add the ground onion mixture, panada, wine, and spices. 7. Mix on speed 1 until well blended and incorporated. 8. Taste test a small portion to check for salt level. 9. Place in a greased loaf pan, covered with parchment paper and foil. 10. Cook in 325 F oven for about 55-65 minutes, or until an internal temperature of 155 F and immediately allow to rest before serving. 11. You can top with your favorite Tomato sauce and shredded cheeses and finish baking uncovered top melt the cheese before serving. 12. Slice and serve with risotto and braised greens. Creamy Herbed Polenta Ingredients: 4 cups milk 1 cup polenta, coarse grind 1/4 stick whole butter 2 Oz mascarpone or crème cheese 1/4 Cup parmesan cheese, grated As Needed Salt, Pepper to taste As needed fresh herbs, any blend of: parsley, chives, basil, rosemary, thyme Method: 1. Mix the polenta with the cold milk using a whisk in sauce pan. 2. Bring the mixture to a simmer and cook about 20 minutes, until the polenta is smooth and creamy and the grain is no longer detectable. 3. Blend in the butter, cheese and seasoning. 4. Check for correct amount of salt. 5. Finish at the end with the fresh herbs and remove from the heat.