Charred Tomato Braised Rabbit On Creamy Corn Polenta Recipe

Sear the Rabbit

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the rabbit pieces with salt and black pepper, then add them to the pot. Sear the rabbit on all sides until browned, about 8-10 minutes. Remove the rabbit and set aside.

Sauté Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

Add Tomatoes and Herbs

Add the halved tomatoes and fresh thyme to the pot. Stir and cook until the tomatoes start to break down, about 5 minutes.

Deglaze with Wine

Pour in the red wine and scrape the bottom of the pot to deglaze. Allow the wine to reduce for about 5 minutes.

Braise the Rabbit

Return the rabbit pieces to the pot and add the chicken stock. Bring to a simmer, cover, and reduce the heat to low. Braise for 1.5 - 2 hours, or until the rabbit is tender.

Boil Water

In a large saucepan, bring the water to a boil over high heat.

Add Cornmeal

Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to medium-low.

Cook Polenta

Continue to cook the polenta, stirring frequently, until it thickens, about 20-25 minutes.

Incorporate Milk and Butter

Stir in the milk, butter, and salt. Cook for an additional 5 minutes until creamy and smooth.

Add Parmesan

Remove from heat and fold in the grated Parmesan cheese until melted and well combined.