Polenta With Bacon Ragu
Polenta With Bacon Ragu

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, polenta with bacon ragu. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Polenta With Bacon Ragu is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Polenta With Bacon Ragu is something that I have loved my whole life. They’re fine and they look fantastic.

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 it.

The ingredients needed to make Polenta With Bacon Ragu:
  1. Take 2 3/4 cup Water
  2. Make ready 1 cup Cornmeal
  3. Take 1 cup Water
  4. Get 4 tbsp Butter (1/2 stick)
  5. Make ready 1 tbsp Salt
  6. Make ready 1/2 cup Shredded or grated Parmesan cheese
  7. Make ready Ragu
  8. Prepare 1 tsp Olive oil
  9. Take 3 clove Garlic, chopped
  10. Make ready 8 slice Bacon, raw, cut into small pieces
  11. Get 24 oz Passata (or tomato purée)
  12. Take 2 tsp Black pepper
  13. Take 10 Fresh basil leaves, chopped
  14. Get 1 tbsp Oregano
  15. Prepare 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

Instructions to make Polenta With Bacon Ragu:
  1. 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.
  2. Drain excess oil from pan and pour in the passata, basil, oregano, pepper and wine. Simmer on low for about 20 minutes.
  3. While the Ragu is simmering, start preparing the polenta. Begin boiling 2 3/4 cups of water.
  4. In a separate bowl, combine the corn meal and salt with the remaining cup of water.
  5. Once the water starts boiling, slowly add the cornmeal/water combo into the boiling water and stir constantly. Also add the butter. Stir constantly.
  6. 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.
  7. Spoon the polenta into bowls and top with the bacon Ragu. Add more Parmesan cheese, if desired.
  8. 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’s going to wrap it up for this special food polenta with bacon ragu recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!