Today we made polenta with mushrooms and ragù. We were undecided whether to make the ragù with mushrooms or to cook the mushrooms and then add the polenta at the end. That’s how it went, and it turned out to be a first course to die for.
The well-browned mushroom pieces in the pot before adding the polenta practically melted and gave the polenta itself a unique flavor that was then enhanced by the ragù, a simple but still slow-cooked ragù, as it should be.
We used long-cooking polenta, not the precooked one, in fact, we always use that because the flavor is something else. But if you’re used to or like quick-cooking polenta or are short on time, you can use it without problems. These are just my recommendations.
Let’s go right after the photo as always to discover how to prepare the polenta with mushrooms and ragù!!
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Polenta with Mushrooms and Ragù
- 1 1/4 cups cornmeal (or instant polenta)
- 4 1/4 cups vegetable broth
- 3 1/2 tbsp butter
- 10 1/2 oz mushrooms (chiodini, cremini, champignon)
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 1 clove garlic
- 14 oz ground beef
- 1 carrot
- Half onion
- 17 1/2 oz tomato pulp
- 2 tbsp extra virgin olive oil
- 2 pinches salt
Tools
- 2 Pans
- 1 Terracotta Pot
Preparation of Polenta with Mushrooms and Ragù
To prepare the polenta with mushrooms and ragù, first chop the onion and carrot and sauté them in a pan with a little extra virgin olive oil.
When the onion becomes transparent add the ground beef and brown it well, then salt.
Add the tomato puree or peeled tomatoes if you prefer, and mash them with the back of a spoon.
Cook the ragù over low heat for at least 45 minutes.
Meanwhile, clean the mushrooms and chop them coarsely.
Let them wilt in a second high-sided pan where you will cook the polenta.
When the mushrooms are tender and almost melted, add the broth (or water) and bring to a boil.
Add the cornmeal or instant polenta (as you prefer) mixing with a whisk to avoid lumps.
If you choose cornmeal, cook the polenta with mushrooms for at least 40 minutes, stirring with a wooden spoon to prevent it from sticking to the bottom.
If you use quick-cooking polenta, cook the polenta with mushrooms and ragù for the time indicated on the package.
Salt at the end, and only when the polenta is well cooked, add the butter off the heat and mix to melt it.
Plate the polenta with mushrooms, adding a generous ladle of ragù on top.
Serve still hot and steaming and..
ENJOY YOUR MEAL
Frequently Asked Questions that Can Help You in Preparation
Can I add mushrooms to the ragù?
Yes, you can add mushrooms to the ragù about 20 minutes before the end of cooking.
What’s the difference between cornmeal and instant polenta?
The difference besides cooking time is the taste; cornmeal or polenta flour is much tastier.
Can I use dried mushrooms instead of fresh?
Of course, dried mushrooms are much tastier, so they should be used sparingly and should be rehydrated in a little warm water first.
Other Recipes
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