Part 6/9:
Traditionally, Piposo is served with slices of rustic Tuscan bread, ideal for dipping into the rich sauce and soaking up every ounce of flavor. Alternatively, creamy polenta is a fantastic pairing, providing a soft, comforting base that complements the tender beef and robust sauce.
For the polenta, cook 1 ¼ cups of polenta in five parts water (roughly 6.25 cups), whisking to prevent lumps. Cook over medium heat, stirring every few minutes until thickened, about 30 minutes—longer than the quick-cook versions—to ensure a smooth, creamy texture. Stir in butter and grated Parmesan cheese at the end for extra richness.