Involtini di Manzo with Creamy Polenta
Involtini di Manzo with Creamy Polenta
Ingredients
For the Involtini
- 1 1/2 pounds sirloin, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon black pepper, freshly ground, plus more for sauce
- 8 slices prosciutto
- 8 cocktail sticks
- 2 tablespoons olive oil, plus more for drizzling
For the Sauce
- 1/2 cup red wine
- 28 ounces crushed tomatoes
- 1/2 teaspoon salt, as needed
For the Creamy Polenta
- 4 cups chicken stock
- 1 cup polenta
- 4 tablespoons butter, cubed
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, as needed
For Garnish
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Prepare the beef: Lay the thinly sliced sirloin between two sheets of baking paper or plastic wrap. Using the bottom of a small pot or a meat mallet, pound the sirloin slices until very thin and even. Mince the garlic and finely chop the fresh rosemary.
⏱️ 10 min
- 2
Assemble the involtini: Lay the flattened sirloin slices on a clean work surface or tray. Sprinkle minced garlic and chopped rosemary evenly over each slice. Season with freshly ground black pepper. Place a slice of prosciutto over the seasoned beef. Carefully roll each beef and prosciutto slice into a neat, tight parcel. Secure each roll with a cocktail stick.
⏱️ 15 min
- 3
Sear the involtini: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once the oil is hot and shimmering, carefully place the involtini in the pan, ensuring not to overcrowd it (work in batches if necessary). Sear the involtini until beautifully golden brown on all sides, about 2-3 minutes per side. Remove the browned involtini from the pan and set aside on a plate.
⏱️ 10 min
- 4
Prepare the sauce: Reduce the heat to medium. Pour the red wine into the pan, scraping up any browned bits from the bottom with a wooden spoon to deglaze the pan. Allow the red wine to reduce slightly, about 2 minutes. Add the crushed tomatoes to the pan and stir well. Season the sauce with 1/2 teaspoon of salt and additional black pepper to taste. Return the seared involtini to the pan with the tomato sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for about 10 minutes, allowing the involtini to simmer and absorb the flavors.
⏱️ 15 min
- 5
Prepare the polenta: While the involtini are simmering, in a separate medium-sized pot, heat the chicken stock over medium-high heat until hot but not boiling. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and cook the polenta for around 30 minutes, stirring regularly with a wooden spoon or whisk, until it becomes smooth, creamy, and thick. If the polenta becomes too thick, you can add a little more hot chicken stock or water.
⏱️ 30 min
- 6
Finish the polenta: Cut the butter into cubes and grate the Parmesan cheese. Once the polenta is cooked, remove it from the heat. Add the cubed butter to the polenta and stir until melted and fully incorporated. Stir in the grated Parmesan cheese until well combined and creamy. Season the polenta with salt to taste.
⏱️ 5 min
- 7
Finish and serve: Finely chop the fresh parsley. Add a scattering of chopped parsley to the involtini simmering in the tomato sauce and stir gently. Drizzle a little olive oil over the involtini in the pan just before serving. To serve, spoon a generous portion of the soft polenta onto warm plates. Top the polenta with 2 involtini per serving and a generous amount of the rich tomato sauce. Finish with a good scattering of freshly chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Involtini di Manzo with Creamy Polenta
For the Involtini
- 1 1/2 pounds sirloin, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon black pepper, freshly ground, plus more for sauce
- 8 slices prosciutto
- 8 cocktail sticks
- 2 tablespoons olive oil, plus more for drizzling
For the Sauce
- 1/2 cup red wine
- 28 ounces crushed tomatoes
- 1/2 teaspoon salt, as needed
For the Creamy Polenta
- 4 cups chicken stock
- 1 cup polenta
- 4 tablespoons butter, cubed
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, as needed
For Garnish
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Prepare the beef: Lay the thinly sliced sirloin between two sheets of baking paper or plastic wrap. Using the bottom of a small pot or a meat mallet, pound the sirloin slices until very thin and even. Mince the garlic and finely chop the fresh rosemary.
⏱️ 10 min - 2
Assemble the involtini: Lay the flattened sirloin slices on a clean work surface or tray. Sprinkle minced garlic and chopped rosemary evenly over each slice. Season with freshly ground black pepper. Place a slice of prosciutto over the seasoned beef. Carefully roll each beef and prosciutto slice into a neat, tight parcel. Secure each roll with a cocktail stick.
⏱️ 15 min - 3
Sear the involtini: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once the oil is hot and shimmering, carefully place the involtini in the pan, ensuring not to overcrowd it (work in batches if necessary). Sear the involtini until beautifully golden brown on all sides, about 2-3 minutes per side. Remove the browned involtini from the pan and set aside on a plate.
⏱️ 10 min - 4
Prepare the sauce: Reduce the heat to medium. Pour the red wine into the pan, scraping up any browned bits from the bottom with a wooden spoon to deglaze the pan. Allow the red wine to reduce slightly, about 2 minutes. Add the crushed tomatoes to the pan and stir well. Season the sauce with 1/2 teaspoon of salt and additional black pepper to taste. Return the seared involtini to the pan with the tomato sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for about 10 minutes, allowing the involtini to simmer and absorb the flavors.
⏱️ 15 min - 5
Prepare the polenta: While the involtini are simmering, in a separate medium-sized pot, heat the chicken stock over medium-high heat until hot but not boiling. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and cook the polenta for around 30 minutes, stirring regularly with a wooden spoon or whisk, until it becomes smooth, creamy, and thick. If the polenta becomes too thick, you can add a little more hot chicken stock or water.
⏱️ 30 min - 6
Finish the polenta: Cut the butter into cubes and grate the Parmesan cheese. Once the polenta is cooked, remove it from the heat. Add the cubed butter to the polenta and stir until melted and fully incorporated. Stir in the grated Parmesan cheese until well combined and creamy. Season the polenta with salt to taste.
⏱️ 5 min - 7
Finish and serve: Finely chop the fresh parsley. Add a scattering of chopped parsley to the involtini simmering in the tomato sauce and stir gently. Drizzle a little olive oil over the involtini in the pan just before serving. To serve, spoon a generous portion of the soft polenta onto warm plates. Top the polenta with 2 involtini per serving and a generous amount of the rich tomato sauce. Finish with a good scattering of freshly chopped parsley.
⏱️ 5 min