Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, polenta with bacon ragu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Polenta With Bacon Ragu is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Polenta With Bacon Ragu is something that I have loved my entire life. They are fine and they look wonderful.
Delicious and creamy, easy to follow, lightly fried Polenta coated Goat Cheese balls with Bacon and Arugula featuring simmered Ragu Parmesan In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). polenta and assembly. Rarely post reviews, but this is worth one. I tracked the recipe closely, braised it in the oven, and served the ragu over grits.
To get started with this particular recipe, we have to prepare a few ingredients. You can have polenta with bacon ragu using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Polenta With Bacon Ragu:
- Take 2 3/4 cup Water
- Prepare 1 cup Cornmeal
- Get 1 cup Water
- Prepare 4 tbsp Butter (1/2 stick)
- Get 1 tbsp Salt
- Make ready 1/2 cup Shredded or grated Parmesan cheese
- Get Ragu
- Get 1 tsp Olive oil
- Get 3 clove Garlic, chopped
- Make ready 8 slice Bacon, raw, cut into small pieces
- Get 24 oz Passata (or tomato purée)
- Make ready 2 tsp Black pepper
- Make ready 10 Fresh basil leaves, chopped
- Make ready 1 tbsp Oregano
- Take 4 oz Red wine (1/2 cup)
The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove. This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. Baking polenta makes it crispy and delicious! Mushroom ragu with truffled polenta recipe from A Lot on Her Plate by Rosie Birkett
Steps to make Polenta With Bacon Ragu:
- In a frying pan with olive oil, sauté garlic until it is almost blackened, then add the bacon and continue sautéing until the bacon is crisp.
- Drain excess oil from pan and pour in the passata, basil, oregano, pepper and wine. Simmer on low for about 20 minutes.
- While the Ragu is simmering, start preparing the polenta. Begin boiling 2 3/4 cups of water.
- In a separate bowl, combine the corn meal and salt with the remaining cup of water.
- Once the water starts boiling, slowly add the cornmeal/water combo into the boiling water and stir constantly. Also add the butter. Stir constantly.
- Lower heat to a simmer, cover, and continue simmering for 15 to 20 minutes, stirring often. About halfway through, add the Parmesan cheese and continue stirring.
- Spoon the polenta into bowls and top with the bacon Ragu. Add more Parmesan cheese, if desired.
- Buon appetito!
In the meantime make a creamy polenta to serve it over. This dish is pure comfort food, and a dish you can make when you're looking to make the meat you buy last. Like any good ragù, it tastes even better the next day, so squirrel away some extras to eat as lunch on a soft bun with lots of slaw. The polenta is an excellent match with the earthiness of the mushroom ragù and the pungent flavour of taleggio. Once you're satisfied with your mushrooms, get a large warm platter and turn out the soft polenta onto it.
So that is going to wrap it up with this special food polenta with bacon ragu recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
