Serious Eats: Recipes
Creamy Mascarpone Polenta Topped With Sunday Gravy
Note: For efficiency's sake, this version omits braciole. But by all means, add it in. I'd recommend using flank steak, stuffed with a mixture of seasoned, cheesy breadcrumbs, garlic and herbs. Secure it with kitchen twine, brown it in olive oil and plunk it in your red sauce at the start of its simmer time. When the sauce is ready to serve, simply remove it, discard the strings, slice the meat and return it to the sauce for a quick warm-through.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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