Polenta con ragù di funghi (Versione Stampabile)
# Ingredienti:
→ Polenta
01 -
2 cups cornmeal
02 -
Extra-virgin olive oil
03 -
Salt
→ Mushroom Ragù
04 -
3/4 lb mixed minced meat (beef, pork, veal, prosciutto crudo)
05 -
3 celery stalks
06 -
3 carrots
07 -
1 small onion
08 -
1 1/2 tbsp dried mushrooms
09 -
Cinnamon sticks
10 -
Vegetable broth
11 -
All-purpose flour
12 -
Extra-virgin olive oil
13 -
Parsley, finely chopped
14 -
Salt
15 -
Pepper
# Istruzioni:
01 -
Bring 1.5 liters of water to a boil with 2 tablespoons of extra-virgin olive oil and a handful of salt. Gradually add the cornmeal while whisking to break up clumps. Cook the polenta over medium heat for 50 minutes, stirring frequently.
02 -
Soak the dried mushrooms in a bowl of warm water for about 40 minutes. Remove the mushrooms and set the soaking water aside. Squeeze the mushrooms dry and chop them finely.
03 -
Dice the celery, carrots, and onion. Place them in a pan with a drizzle of extra-virgin olive oil and a cinnamon stick. Stir-fry until fragrant. Cut the prosciutto crudo into 1-inch strips and add it to the pan along with the minced meat. Sauté for 5 minutes.
04 -
Sprinkle 1 tablespoon of flour over the mixture and stir. Gradually add the reserved mushroom water and ladlefuls of vegetable broth, stirring until a creamy consistency is achieved. Season with salt and pepper and let simmer for 20 minutes.
05 -
Transfer the polenta to a serving dish, pour the hot mushroom ragù on top, and garnish with finely chopped parsley. Optionally, brown two fresh mushrooms in butter and serve on top of the dish for added flavor.
# Note:
01 -
Stir the polenta frequently during cooking to prevent it from sticking to the bottom of the pot.