Polenta with beef bruscitt

By the GetYourMacros team · 31 August 2026

A hearty Lombardian dish of coarsely minced beef slow-cooked with fennel seeds, served over creamy polenta.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 200 g Lean beef mince (5% fat)
• 80 g Instant polenta
• 5 g Butter
• Garlic to taste
• 150 g Spinach
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a saucepan, heat the olive oil with a whole garlic clove and a pinch of fennel seeds if available.
2. Add the lean beef mince, breaking it up with a spoon, and brown it over medium-high heat for 10 minutes.
3. Lower the heat, cover, and let the meat cook in its own juices for another 10-15 minutes until tender.
4. In the meantime, bring water to a boil in another pot, add salt, and pour in the instant polenta, whisking for 2-5 minutes until thick.
5. Stir the butter into the polenta at the end for a traditional smooth texture.
6. Quickly sauté the spinach in a separate pan with a splash of water for 3-4 minutes until wilted.
7. Serve the hot polenta in a bowl topped with the beef 'bruscitt' and the side of spinach.

Tips

• The secret to authentic bruscitt is slow cooking; if the meat gets too dry, add a tablespoon of water or broth.
• This dish reheats perfectly the next day; you can even slice the leftover firm polenta and grill it.

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