The Polenta Cake with Ragù is a unique, tasty, and hearty dish. To make this cake, I used instant polenta, but if you have the opportunity, you can use cornmeal which requires more time for cooking. Once ready, I put it in a tart pan and placed it in the air fryer to make it a bit crispy, added the ragù with a nice sprinkle of Parmesan, and put it back to gratin…well, delicious! For the ragù preparation, I refer you to the recipe for Lasagna Bundles in Air Fryer, to speed up this time I replaced the fresh sauté with the frozen one.
You can use the polenta cake base and fill it differently with mushrooms and sausage or with gorgonzola… in short, you can unleash your creativity. But now, let’s go ahead and prepare the polenta cake with ragù.
Below are other recipes that might interest you, click on the links to read the full recipe:
- Cost: Very economical
- Preparation time: 35 Minutes
- Portions: For a 9.5 inch pan
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8.8 oz instant polenta
- 3.2 cups water
- Half tablespoon coarse salt
- 2.1 oz grated Parmesan (40 g for the polenta and 20 g for the au gratin)
- A few sprays corn oil
- 6.3 oz mixed ground meat (beef and pork)
- 6.3 oz tomato sauce
- to taste sauté mix
- to taste extra virgin olive oil
- 1.4 oz white wine
- to taste salt
Tools
- 1 Pot
- 1 Air fryer
- 1 Whisk
- 1 Tart pan 9.5 inch
You can also find us on our Facebook group Ninja Combi and air fryer recipes and more https://www.facebook.com/share/g/1An4Loo1cf/
Steps
First, prepare the ragù following the recipe for Lasagna Bundles in Air Fryer.
Put the water in a pot with the salt and bring to a boil. As soon as the water boils, add the flour in a sprinkle and stir with a whisk to avoid lumps. Follow the cooking times indicated on the package
At the end of cooking, add the 40 g of Parmesan, the pepper, and mix everything
Transfer the hot polenta into a slightly greased tart pan and spray the surface with a bit of oil
Place the pan in the air fryer and initially cook at 356°F for 15 minutes, then increase to 392°F and continue for another 5 minutes
This is the polenta at the end of the first cooking
Flip the cake onto another pan and spread the ragù you prepared earlier following the recipe
Sprinkle with the 20 g of Parmesan and press it onto the ragù with the back of a fork to prevent the air fryer from blowing it away during cooking. Cook again at 392°F for 2 minutes
Here is the Polenta Cake with Ragù ready
You can store it in the refrigerator covered with plastic wrap or aluminum for a couple of days
FAQ (Questions and Answers)
Can I use pre-cooked polenta?
Yes, you can use pre-cooked polenta, cut it in half and fill it inside, spraying a bit of oil on the surface. Always cook it at 356°F for the first 15 minutes and at 392°F for 2 minutes
