Polenta with mushrooms and meat sauce

 

Polenta with Mushrooms 

& Meat Sauce

Polenta with mushrooms and meat sauce is a comforting dish made by cooking coarse cornmeal (polenta) until it thickens into a creamy texture. The mushrooms are sautéed until golden and tender, then combined with a flavorful meat sauce made from ground meat (such as beef or pork), tomatoes, herbs, and spices. The polenta is served as a base, topped generously with the savory mushroom and meat sauce, creating a delicious and hearty meal with layers of flavors and textures.

Indulge in a tantalizing harmony of flavors with this exquisite dish: creamy polenta adorned with a medley of savory mushrooms and a rich, robust meat sauce. Each spoonful promises a delightful symphony of textures and tastes, where the hearty essence of the meat sauce intertwines seamlessly with the earthy tones of mushrooms, all atop a bed of comforting, velvety polenta. A culinary masterpiece that marries tradition with innovation, inviting you on a journey of pure gastronomic delight.

What are the utensils needed for cooking Polenta with Mushrooms & Meat Sauce:

1. Large Saucepan or Pot: For cooking the polenta.
2. Wooden Spoon or Whisk: For stirring the polenta to prevent lumps.
3. Sauté Pan or Skillet: To sauté the mushrooms and cook the meat sauce.
4. Cooking Utensils: Spatula, tongs, or a spoon for handling the mushrooms and sauce.
5. Knife and Cutting Board: For chopping ingredients like mushrooms, onions, and garlic.
6. Measuring Cups and Spoons: For precise measurements of ingredients.
7. Grater: If you're adding cheese to the polenta or garnishing the dish with grated cheese.

These are the basic utensils you might need, but it may vary based on the specific recipe and any personal preferences or additional ingredients you might want to include.

Ingredients:

• 250g corn flour or instant polenta
• 200g minced beef
• 300g mushrooms ( nails, champignons)
• 50 g butter optional
• 2 tbsp extra virgin olive oil
• 1 clove garlic
• 1 onion minced
• 1 tomato pulp small pack
• 1/2 vegetables broth
• Salt and pepper to taste

Preparations:

1. To prepare polenta with mushrooms and meat sauce, first minced the onion and garlic and fry them in a pan with a little extra virgin olive oil.
2. When the onion becomes transparent add the minced meat and brown it well and sweat then add salt.
3. In the meantime , clean the mushrooms and then chop them coarsely.
4. Incorporate the chopped mushrooms and tomato puree or peeled tomatoes if you prefer and mash them with the back of a spoon.
5. When the mushrooms are tender and almost mushy, add the broth (or water) and bring to the boil.
6. Add the cornmeal or instant polenta (as you prefer) mixing with a whisk so as not to form lumps. If you choose cornmeal, cook the mushroom polenta for at least 40 minutes, stirring with a wooden spoon to prevent it from sticking to the bottom. If, on the other hand, you are using quick-cooking polenta, cook the polenta with mushrooms and meat sauce for the time indicated on the package.
7. Add salt towards the end and only when the polenta is well cooked away from the heat add the butter and stir to melt it.
8. Transfer the cooked polenta into an ovenproof dish by layering: first, flatten the polenta at the bottom of the buttered dish; second, distribute grated cheese of your choice evenly; third, add generous ladle of ragù to the surface then decorate more grated cheese for more cheesy taste and melt it in the heated oven.
9. Serve warm or cold. Enjoy