Polenta s a typical Northern Italian dish made from coarsely ground yellow corn. Though of humble stock, polenta is one of the main ingredients for cooking during Italian winters. Fragrant, warm and rich, It’s an ideal dish to ward the cold away.
Polenta has always been famous for both its simplicity and versatility, delicious enough with just a little butter and cheese. But if you want to make the dish even more indulgent, try it with a tasty mushroom ragù.
Patience is the real secret ingredient to polenta; its cooking requires time and a lot of stirring, but on the bright side, you can easily prepare the rest of the meal while you’re waiting!
Served on a large wooden board, the display adds a little holiday season ambience – an excellent choice for a crowd or a big dinner at home!
Polenta with Mushroom Ragù
Skill Level: Intermediate
Time :1 1⁄4 hours
Ingredients for 6
For the polenta:
2 cups cornmeal
extra-virgin olive oil
salt
For the mushroom ragù:
3⁄4 lb. mixed minced meat (beef, pork, veal, prosciutto crudo)
3 celery stalks
3 carrots
1 small onion
1 1⁄2 Tbsp. dried mushrooms
cinnamon sticks
vegetable broth
all-purpose flour
extra-virgin olive oil
parsley, finely chopped
salt – pepper
Directions
For the polenta:
Bring 1 1/2 qt. water to a boil with 2 Tbsp. oil and a handful of salt, then add the flour and whisk, breaking up any clumps.
Cook the polenta over medium heat for 50 minutes, stirring frequently.
For the mushroom ragù:
Soak the dried mushrooms in a bowl of warm water for about 40 minutes, then remove.
Set the water aside, squeeze the mushrooms dry, then chop them up.
Dice the celery, carrots and onion, place in a pan.
Stir-fry with a drizzle of oil and a cinnamon stick.
Cut the prosciutto crudo into 1” strips, add to the chopped vegetables along with the minced meat.
Sautè for 5 minutes.
Sprinkle 1 Tbsp. flour, adding mushroom water and ladlefuls of broth until creamy.
Season with salt and pepper, and cook for 20 minutes.
Transfer the polenta to a serving dish, pour the hot mushroom sauce on top and garnish with the parsley.
If you like, take two fresh mushrooms, cut them into thick slices, brown them in butter and serve on top of the polenta.
Buon appetito!
