Creamy Soft Polenta with Meat Ragù
This traditional side dish, equally delightful as an antipasto or a main course component, features lusciously creamy polenta blended with cheese and butter, topped with a rich meaty mushroom and sausage ragu. Leftovers are even better the next day! This dish makes a terrific start to a fall meal.
This traditional side dish, equally delightful as an antipasto or a main course component, features lusciously creamy polenta blended with cheese and butter, topped with a rich meaty mushroom and sausage ragu. Leftovers are even better the next day! This dish makes a terrific start to a fall meal.
- 1 cup dry white wine
- 2 cups heavy cream
- 1 bay leaf
- 1 tablespoon dried oregano
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons minced garlic
- 2 cups chicken stock
- 1 pound bulk hot italian sausage
- 2 cups olive oil
- 2 cups chicken stock or water
- kosher salt and cracked black pepper
- 3/4 pound dried porcini mushrooms, roughly chopped
- 1 pound pork butt, cut into 1-inch pieces
- 1 pound beef chuck, cut into 1-inch pieces
- 1/2 pound spanish onions, cut into 1-inch dice
- two 14-ounce cans italian plum tomatoes, roughly chopped, juice reserved
- 1/2 cup roughly chopped fresh basil
- 1 teaspoon freshly ground fennel seed
- 1 cup yellow polenta or cornmeal
- 1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
- torn fresh basil
- chopped fresh flat-leaf parsley
- Carbohydrate 86 g(29%)
- Cholesterol 282 mg(94%)
- Fat 148 g(227%)
- Fiber 11 g(45%)
- Protein 59 g(118%)
- Saturated Fat 46 g(232%)
- Sodium 1999 mg(83%)
- Calories 1891
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the cheese and butter, stirring gently until incorporated.
- 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.
Creamy Soft Polenta with Meat Ragù: A Hearty Fall Dish
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. Weeknights often mean quick, easy solutions, but weekends? Weekends are for indulging in the richer flavors and textures of home-cooked goodness. This Creamy Soft Polenta with Meat Ragù is one of those dishes I cherish on a weekend. It’s hearty, flavorful, and surprisingly easy to make, making it perfect for a relaxing weekend brunch or a comforting dinner with family.
The aroma alone is enough to transport you. The rich, savory ragu, simmered to perfection with succulent pork, beef, and Italian sausage, mingles beautifully with the earthy notes of porcini mushrooms and fragrant herbs. The creamy polenta forms a perfect base, soaking up all those delicious juices and providing a delightful contrast in texture. It’s the kind of meal that warms you from the inside out, leaving you feeling satisfied and content.
What sets this dish apart for me is the incredible versatility. While the recipe calls for a specific combination of meats, I’ve found that you can easily adapt it to whatever you have on hand. Leftover roast chicken or even some spicy chorizo could easily find their place in this hearty ragu. The beauty of this dish is in its simplicity and its ability to evolve according to your tastes and what’s available in your pantry.
This recipe is more than just a meal; it’s an experience. The process of making it is as enjoyable as eating it. From the careful preparation of the ragu – watching the meats brown, the onions caramelize, the flavors meld together – to the smooth, creamy texture of the polenta, each step adds to the overall satisfaction. It's a dish that invites you to slow down, savor the process, and appreciate the simple pleasures of good food and good company.
I often find myself doubling the recipe, not only because it tastes even better the next day but also because the leftovers make for wonderful lunches throughout the week. This is a practical dish for the modern woman. The meal prep is not overly complicated, and it’s worth the extra time for the delicious results.
So, the next time you're looking for a truly satisfying and flavorful meal that feels both indulgent and unpretentious, give this Creamy Soft Polenta with Meat Ragù a try. You won’t be disappointed. It's a dish that embodies the heart of home-cooked meals – warmth, comfort, and the shared pleasure of good food enjoyed with loved ones.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the ragu for an extra kick.
- Vegetarian option: Omit the meats and add extra vegetables like eggplant, zucchini, or bell peppers to the ragu.
- Cheese variations: Experiment with different types of cheese, such as fontina, gruyere, or asiago.
- Make it ahead: The ragu can be made a day or two in advance, allowing the flavors to deepen.
Enjoy!
