Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, polenta with bacon ragu. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Polenta With Bacon Ragu is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Polenta With Bacon Ragu is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 particular recipe, we have to prepare a few components. You can cook 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:
- Get 2 3/4 cup Water
- Make ready 1 cup Cornmeal
- Get 1 cup Water
- Prepare 4 tbsp Butter (1/2 stick)
- Get 1 tbsp Salt
- Get 1/2 cup Shredded or grated Parmesan cheese
- Make ready Ragu
- Take 1 tsp Olive oil
- Get 3 clove Garlic, chopped
- Get 8 slice Bacon, raw, cut into small pieces
- Prepare 24 oz Passata (or tomato purée)
- Get 2 tsp Black pepper
- Take 10 Fresh basil leaves, chopped
- Prepare 1 tbsp Oregano
- Get 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.
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!
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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