Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, polenta with bacon ragu. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Polenta With Bacon Ragu is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Polenta With Bacon Ragu is something that I have loved my whole life.
I tracked the recipe closely, braised it in the oven, and served the ragu over grits. Jenny from TheCubanReuben.com shows the perfect recipe for some delicious bites that can be made and served any time of day. These crispy pan-fried polenta cakes are topped with a simple mushroom ragu.
To begin with this recipe, we must prepare a few ingredients. You can have polenta with bacon ragu using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Polenta With Bacon Ragu:
- Get 2 3/4 cup Water
- Get 1 cup Cornmeal
- Make ready 1 cup Water
- Take 4 tbsp Butter (1/2 stick)
- Prepare 1 tbsp Salt
- Take 1/2 cup Shredded or grated Parmesan cheese
- Take Ragu
- Make ready 1 tsp Olive oil
- Take 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
- Prepare 10 Fresh basil leaves, chopped
- Prepare 1 tbsp Oregano
- Prepare 4 oz Red wine (1/2 cup)
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. Stir the parsley into the ragu. Season the ragu, to taste, with. Polenta is creamy, filling, comforting and cheap—but tastes downright luxurious.
Instructions 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!
All the perks of lasagna, with none of the fuss. 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. Stir the parsley through the mushrooms before spooning them and any juicy bits over. bacon polenta most popular recipes, pasta, corn chowder, irish cream, main dish, turkey soup, cut-out cookies, lobster, quick bread, chocolate, cheese, cold cheese dips, vegetable soup. Eggplant Ragu with Creamy Polenta in SecondsSeconds.
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