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Creamy Soft Polenta with Meat Ragù
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.

    Ingredients

    • 3/4 pound dried porcini mushrooms, roughly chopped
    • 1 cup dry white wine
    • 2 cups olive oil
    • 1 pound bulk hot Italian sausage
    • 1 pound pork butt, cut into 1-inch pieces
    • 1 pound beef chuck, cut into 1-inch pieces
    • Kosher salt and cracked black pepper
    • 1/2 pound Spanish onions, cut into 1-inch dice
    • 1 1/2 tablespoons minced garlic
    • 2 cups chicken stock
    • Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved
    • 1/2 cup roughly chopped fresh basil
    • 1 tablespoon dried oregano
    • 1 teaspoon freshly ground fennel seed
    • 1 bay leaf
    • 2 cups chicken stock or water
    • 2 cups heavy cream
    • 1 cup yellow polenta or cornmeal
    • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
    • 2 tablespoons unsalted butter
    • Torn fresh basil
    • Chopped fresh flat-leaf parsley

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 2171 % Daily Value *
    • Total Fat: 178 g 274.49%
    • Saturated Fat: 49 g 246.54%
    • Trans Fat: 2 g %
    • Cholesterol: 232 mg 77.26%
    • Sodium: 1310 mg 54.59%
    • Calcium: 251 mg 25.12%
    • Potassium: 590 mg 16.86%
    • Magnesium: 0 mg 0%
    • Iron: 22 mg 121.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 80 g %
    • Dietary Fiber: 19 g 76.11%
    • Sugar: 13 g
    • Protein: 56 g
    • Alcohol: 6 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 12 g
    • Vitamin A 50.16%
    • Vitamin C 29.46%
    • Vitamin D 19.75%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat33
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables10
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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