T
he first time I ever ate polenta was at my father-in-law’s house. They host these Italian cook-offs once a month, and it’s always the most exciting and drool-worthy food experience. I remember the men standing around a massive pot, big enough to feed 50 people, stirring with a long wooden spoon. It was simple, delicious, and begging to be coated in some sort of stew…
For those wondering, polenta is a type of cornmeal made from ground flint corn. It’s a dish that originated among farmers in Northern Italy and is the perfect base for a variety of savory meals. I love adding butter, parmesan, and sometimes freshly chopped rosemary, parsley, or even crispy sage to elevate the flavor.
This time around, I decided to serve my braised oxtail with creamy parmesan polenta. The rich and tender beef oxtail, cooked low and slow, pairs perfectly with the creamy, buttery polenta—creating the ultimate comfort meal. You’re going to love this combination!
Braised oxtail has such a deep, savory flavor that I can’t resist. It’s a dish that’s been loved across cultures for centuries, from hearty British stews to comforting African and Caribbean recipes. The tender meat literally falls off the bone, and when combined with the creamy polenta, it’s pure heaven in every bite.
Serving Your Braised Oxtail with Polenta
When serving, spoon a generous portion of creamy parmesan polenta onto the plate and top with the braised oxtail, making sure to drizzle the rich sauce over the meat and polenta. The creamy polenta pairs wonderfully with the tender oxtail, soaking up the sauce and adding a comforting, velvety finish to each bite.
This braised oxtail with creamy parmesan polenta is more than just a meal—it’s an experience, a celebration of flavors, and a dish that brings people together around the table. Whether for a cozy family dinner or a special occasion, this recipe is sure to impress and provide that warmth and comfort we all crave. So go ahead—slow-cook your oxtail, stir up that creamy polenta, and enjoy a meal that’s as rich in history as it is in flavor.
Give this recipe a try, and let me know what you think! If you have any unique twists, I’d love to hear them in the comments. And don’t forget to follow me for more food adventures from The Big Tasty Bite—because every bite should be big, tasty, and full of love.
Here’s what I served with my Polenta >> Braised Oxtaill
Parmesan Polenta
Ingredients
- 1 liter water
- 250 ml milk
- 3 tbsp butter separated
- 1 ½ tsp salt
- 160 grams polenta raw
- 50 grams parmesan grated
- 120 grams heavy cream
- 2 tsp fresh herb of choice optional
Instructions
- In a large saucepan, bring the water, milk, salt and 1 tbsp butter to a boil.
- Gradually sprinkle the polenta into the milk mixture while whisking. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, until it's thick and fluffy. Stir frequently so it doesn’t stick to the bottom of the pan.
- Remove from the heat and add in the remaining butter, grated parmesan and cream. You can add fresh herbs if using if you want it to be more flavourful.
- Serve as is or top with your stew of choice. Enjoy!