Ticino Polenta With

of the mill 230 g g Peeled, e, chopped tomatoes.

* 4-6 people For the ragout, soak the mange tout mushrooms in lukewarm water. Finely dice celery and carrot. Chop onion and garlic. Roast the bacon cubes in a casserole without fat until crispy. Remove and degrease on kitchen roll. Season rabbit pieces with salt and season with pepper. Fry in the remaining bacon fat, turning. Add mushrooms together with vegetables, spices, soaking liquid, kitchen herbs and tomatoes. Fry everything briefly. Extinguish with wine and season. Cover and steam at low temperature for about 60 minutes. For the polenta, boil water with salt. Stir in cornmeal, stirring heartily so that no lumps form. Reduce heat, gradually add a little soup and keep stirring until a crust forms after 30-40 min. Simmer on low heat for another 10 min, stirring occasionally.

To serve, turn the polenta out onto a wooden board, cover with a tea towel and keep warm. Cut into slices with a thin string or a wooden polenta knife.

Arrange rabbit pieces on a heated plate and keep warm with the lid closed.

Boil the sauce a little bit and season it. Remove the bay spice and clove, then pour over the meat. Serve the polenta with it.

Tips: If the sauce boils down too thick, add a little water.

Instead of red wine, if desired, you can use a

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