One of the best things about the Scalcini family was the FOOD. One of those favorites was polenta with rabbit stew and red gravy. (Yes, Italians call it gravy not sauce and it starts with a beef stock base and not marinara sauce.) Nonno however liked his polenta best plain out of the pot and then he would slice it and put a thick slab of Sonoma Jack cheese between the slices and it would melt and get all gooey good. I liked it when there would be some left over for morning and Nonni would slice it and fry it in browned butter and serve it all smothered in REAL (Log Cabin) maple syrup.

Polenta and Rabbit Stew with Red Gravy Recipe: 
POLENTA (Cooked the traditional way)
1 lb. yellow polenta, coarsely ground 
2 qts. water ; 1/4 oz. salt 
8 oz. fresh butter
Bring the proper quantity of water to a boil, adequately salted, then lower the heat and add the coarsely ground cornmeal, little by little, stirring constantly. Do not pour directly from the container, but use your hands, pouring a handful at time. After adding all the cornmeal, turn up the heat and cook for 40-50 mins. stirring constantly. While cooking, the heat should be high enough to cause bubbles to rise and burst on the surface. While stirring, pull the cornmeal off the sides of the pot and from the bottom up. After it has cooked for half an hour, add the butter, cut into small pieces. When ready, the polenta should come off a wooden spoon ( tarello ) and the sides of the pot. Leave to stand for several minutes, and then turn it on a wooden board, cut with a wooden knife and serve.
RABBIT STEW w/ RED GRAVY
finely chop onions, celery, carrots and garlic and saute in olive oil until limp. Add half a can of Tomato Paste and caramelize (paste should be slightly browned. Add 1-2 cups of crushed fresh tomatoes (roma are the best) If you don’t have fresh tomatoes one large can of crushed tomatoes will do. Add to pot and sauté several minutes. Add some oregano and a small amount of rosemary. Cook several minutes then add 1 1/2 cups hearty red wine. Simmer for five minutes. Add 2 cups of beef stock. Simmer for 3 hours and then add the cut up rabbit and cook until tender (About 20 minutes) If you do not have rabbit you can make the gravy with shredded pot roast. If you use pot roast add with the beef stock and simmer 3 hours. (This red gravy recipe can be used on any type of pasta.)

If you want to serve the polenta without gravy stir in 1-2 cups of shredded cheese at the end of the cooking process and let stand 5 minutes before turning out. Jack or Fontina cheese work very well. For a real creamy texture use mascarpone cheese.