CREAMY SOFT POLENTA WITH MEAT RAGù
Provided by Rick Tramonto
Categories Milk/Cream Beef Mushroom Onion Pork Tomato Appetizer Sauté Parmesan Basil Sausage Cornmeal White Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 24
Steps:
- 1. To make the ragu: Put the mushrooms in a small bowl and pour the wine over them. Set aside to soak and hydrate for 20 to 30 minutes. Drain, reserving both the mushrooms and the wine. Strain the wine through a fine-mesh sieve or chinois.
- 2. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it into pieces with a wooden spoon, for about 5 minutes, until lightly browned and much of the fat is rendered. Using a slotted spoon, lift the sausage from the pan and set aside. Add the pork and beef to the fat in the pan and cook for about 10 minutes, until browned. Season with salt and pepper. Using a slotted spoon, lift the meat from the pan and add it to the sausage. Leave the fat in the pan.
- 3. Add the onions and garlic to the pan and sauté for 2 to 3 minutes, or until lightly browned. Add the reserved wine, bring to a boil, reduce the heat, and simmer briskly for about 3 minutes or until reduced by half.
- 4. Return the meat to the pan, season again with salt and pepper, and add the stock, tomatoes, basil, oregano, fennel, bay leaf, and reserved mushrooms. Simmer gently for approximately 1 hour, or until the meat is tender. Skim any fat that rises to the top of the pan during cooking. Cover to keep warm and set aside.
- 5. To make the polenta: Put the stock and the cream in a saucepan over medium-high heat and bring to a boil. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking constantly, for about 10 minutes, or until the liquid is absorbed.
- 6. Add the cheese and butter, stirring gently until incorporated.
- 7. Spoon a mound of soft polenta on each of 4 or 6 plates or shallow bowls. Ladle the ragu over the polenta and garnish with basil, parsley, and grated Parmesan.
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Dajeanis Manzana
[email protected]This creamy polenta with meat ragù was a delicious and hearty meal. I especially liked the addition of the Parmesan cheese and fresh basil. This dish is definitely a keeper!
Ogechi Ohaegbula
[email protected]I love this polenta recipe! The polenta is so creamy and smooth, and the meat ragù is incredibly flavorful. I always get compliments when I make this dish.
Brian Musyoka
[email protected]This dish was easy to make and the results were amazing! The polenta was creamy and flavorful, and the meat ragù was rich and hearty. I will definitely be making this dish again.
Shorab Khan
[email protected]This polenta is a must-try! The creamy polenta and the flavorful meat ragù are a perfect combination. I highly recommend this dish.
Sundar magar
[email protected]This polenta was delicious! The creamy texture and the flavorful meat ragù were a perfect combination. I will definitely be making this dish again.
Rashid Ali Bozdar
[email protected]This polenta is a great way to use up leftover meat. The meat ragù was very flavorful and the polenta was creamy and smooth. I would definitely make this dish again.
Sick Syn
[email protected]This creamy polenta was a perfect comfort food. It was easy to make and the results were amazing. The meat ragù was rich and flavorful, and the polenta was creamy and smooth. I will definitely be making this dish again.
jh ftgfdd
[email protected]This is the best polenta recipe I've ever tried! The polenta was so creamy and smooth, and the meat ragù was incredibly flavorful. I will definitely be making this dish again and again.
Jit Rajbanshi
[email protected]I made this polenta for a dinner party last night and it was a hit! Everyone loved the creamy texture of the polenta and the flavorful meat ragù. I will definitely be making this dish again.
1.0 Gamer
[email protected]This creamy polenta with meat ragù was a delicious and hearty meal! The polenta was cooked perfectly, and the meat ragù was rich and flavorful. I especially liked the addition of the Parmesan cheese and fresh basil. This dish is definitely a keeper!