Polenta botched with mushrooms and meat sauce

[Debby]

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Polenta botched with mushrooms and meat sauce



There muddled polenta it is a unique dish that is more than tasty. It is an essential choice during the winter months, with its full aroma, its multifaceted flavor and its firm, satisfying texture. Botched polenta was born and spread in the regions of northern Italy, and each has produced its typical variant over time: the Aosta Valley for example, seasoned with fontina cheese, grated cheese and butter, the “polenta concia”, very common in Lombardy and Piedmont, or the “paciarela”, from Romagna, based on of sausage and tomato gravy. The list would be far too long. Exist many types of seasoning and different types of cereals with which delicious muddled polenta is now produced throughout Italy. The variant that we offer you today is with a meat and mushroom sauce that goes really well with any type of polenta, both with cornmeal and buckwheat or other cereals of your liking.

Ingredients for 6 people

• Fresh mushrooms: 500 g
• Minced meat: 300 g
• Sausages: 3
• Yellow flour for polenta: 350 g
• Tomato sauce: 500g
• Parmesan: 80 g
• Water: 2l
• Coarse salt: 1/2 tbsp
• Fine salt: 10 g
• Evo oil: 40 ml
• Garlic: 1 clove
• Parsley: 1 bunch
• White wine: 1 glass
• Celery: 2 stalks
• Carrots: 2
• Onion: 1 small

• Preparation: 1 hour
• Cooking: 2 hours, 30 minutes
• Total: 3 hours, 30 minutes
• Calories: 745 calories/portion

Prepare the ragout

1

Peel the onion and cut it into slices that are not too thin (3-4 mm).


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