Best 5 Creamy Soft Polenta With Meat Ragù Recipes

DUCK RAGù WITH CREAMY POLENTA

Steps:

• Heat a large heavy-based pot over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7-8 minutes on each side or until browned. Remove from the pot and set aside. Drain the fat, reserving 1 tablespoon in the pot, and discard.
• Add the leek, garlic, pancetta and thyme to the pot. Cook for 4-5 minutes or until browned. Add the tomato paste and vinegar and stir to combine. Add the tomatoes, port and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.
• Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.
• To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù, amaranth leaves and extra Parmesan to serve.

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU

Steps:

• Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
• When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
• Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
• By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
• When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
• Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

SHORT RIB RAGU AND POLENTA

Steps:

• For the short rib ragu: Place a large saucepan over medium heat and melt the butter in the oil. Add the carrot, celery, garlic and onion with a good pinch of salt and saute for 5 minutes, stirring often. Increase the heat to high, push the vegetables to the outer edges of the pan and add the short ribs and pancetta. Brown the short ribs on one side, about 4 minutes, then reduce the heat to medium and turn them a quarter turn. Continue to cook, turning them as they brown, until thoroughly brown on all sides but not burnt (don't worry about crispy bits in the pan), about 15 minutes.
• Pour the white wine into the saucepan. With a wooden spoon, scrape up all the brown bits stuck to the bottom of the pan. Push the meat all around to make sure you scrape it all off. Cook for 2 to 3 minutes to let some of the alcohol cook off. Add the milk, diced tomatoes (with liquid), 1 teaspoon salt and a good grinding of pepper. Bring to a boil, then lower to the lowest heat and let simmer very slowly, half-covered and stirring from time to time, until the meat is very tender, 2 1/2 to 3 hours; the sauce should be more oil- than water-based and thick like oatmeal. Transfer the short ribs to a plate to cool.
• When cool enough to handle, remove the meat from the bones and shred; discard any excess fat and cartilage. Return the meat to the pan. Season to taste and set aside.
• For the polenta: Combine the milk, chicken broth and 1 cup water in a pot. Bring to a simmer over high heat. Add the polenta gradually, whisking constantly. When the mixture starts to boil rapidly, reduce the heat to medium low, at a steady but not too vigorous bubble, and switch to a wooden spoon. Cook, stirring often, until thick, about 15 minutes. Stir in the Pecorino Romano and butter. Season with 1 1/2 teaspoons salt and plenty of freshly ground pepper.
• To serve, put the polenta and ragu in two separate presentation-ready pots. At the table, pour the hot polenta onto a large serving platter or board. Next, pour the hot ragu over the center of the polenta. Finish with a dramatic drizzle of olive oil and a cloud of grated pecorino.

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.