Creamy Soft Polenta With Meat Ragù Recipe

Name: Creamy Soft Polenta With Meat Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound dried porcini mushrooms, roughly chopped; 1 cup dry white wine; 2 cups olive oil; 1 pound bulk hot Italian sausage; 1 pound pork butt, cut into 1-inch pieces; 1 pound beef chuck, cut into 1-inch pieces; Kosher salt and cracked black pepper; 1/2 pound Spanish onions, cut into 1-inch dice; 1 1/2 tablespoons minced garlic; 2 cups chicken stock; Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved; 1/2 cup roughly chopped fresh basil; 1 tablespoon dried oregano; 1 teaspoon freshly ground fennel seed; 1 bay leaf; 2 cups chicken stock or water; 2 cups heavy cream; 1 cup yellow polenta or cornmeal; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 tablespoons unsalted butter; Torn fresh basil; Chopped fresh flat-leaf parsley

Servings: persons

3/4 pound dried porcini mushrooms, roughly chopped
1 cup dry white wine
2 cups olive oil
1 pound bulk hot Italian sausage
1 pound pork butt, cut into 1-inch pieces
1 pound beef chuck, cut into 1-inch pieces
Kosher salt and cracked black pepper
1/2 pound Spanish onions, cut into 1-inch dice
1 1/2 tablespoons minced garlic
2 cups chicken stock
Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved
1/2 cup roughly chopped fresh basil
1 tablespoon dried oregano
1 teaspoon freshly ground fennel seed
1 bay leaf
2 cups chicken stock or water
2 cups heavy cream
1 cup yellow polenta or cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter
Torn fresh basil
Chopped fresh flat-leaf parsley

1
1.
2
Put the mushrooms in a small bowl and pour the wine over them. Set aside to soak and hydrate for 20 to 30 minutes. Drain, reserving both the mushrooms and the wine. Strain the wine through a fine-mesh sieve or chinois.
3
2. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it into pieces with a wooden spoon, for about 5 minutes, until lightly browned and much of the fat is rendered. Using a slotted spoon, lift the sausage from the pan and set aside. Add the pork and beef to the fat in the pan and cook for about 10 minutes, until browned. Season with salt and pepper. Using a slotted spoon, lift the meat from the pan and add it to the sausage. Leave the fat in the pan.
4
3. Add the onions and garlic to the pan and saute for 2 to 3 minutes, or until lightly browned. Add the reserved wine, bring to a boil, reduce the heat, and simmer briskly for about 3 minutes or until reduced by half.
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4. Return the meat to the pan, season again with salt and pepper, and add the stock, tomatoes, basil, oregano, fennel, bay leaf, and reserved mushrooms. Simmer gently for approximately 1 hour, or until the meat is tender. Skim any fat that rises to the top of the pan during cooking. Cover to keep warm and set aside.
6
5.
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Put the stock and the cream in a saucepan over medium-high heat and bring to a boil. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking constantly, for about 10 minutes, or until the liquid is absorbed.
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6. Add the cheese and butter, stirring gently until incorporated.
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7. Spoon a mound of soft polenta on each of 4 or 6 plates or shallow bowls. Ladle the ragu over the polenta and garnish with basil, parsley, and grated Parmesan.

2650

kcal

Calories

219

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 pound dried porcini mushrooms, roughly chopped, 1 cup dry white wine, 2 cups olive oil, 1 pound bulk hot Italian sausage, and more.

Yes, Creamy Soft Polenta With Meat Ragù falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Soft Polenta With Meat Ragù

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions