Ragù Finto With Cheese Polenta Recipe

Name: Ragù Finto With Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ragu; 2 cups boiling water, divided; 1/2 cup dried porcini mushrooms (about 1/2 ounce); 1 cup sun-dried tomatoes, packed without oil (about 2 ounces); 1 tablespoon olive oil; 1 1/2 cups finely chopped red onion; 1 tablespoon minced garlic cloves; 5 cups finely chopped cremini mushrooms (about 1 pound); 2 teaspoons minced fresh or 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper; 1 cup dry red wine; 2 tablespoons minced fresh flat-leaf parsley; Polenta:; 3/4 cup yellow cornmeal; 1/4 teaspoon salt; 1 1/2 cups water; 1 1/2 cups fat-free milk; 1/2 cup (2 ounces) shredded Gruyere cheese; 2 tablespoons grated fresh Parmesan cheese

Servings: persons

Ragu
2 cups boiling water, divided
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
1 tablespoon olive oil
1 1/2 cups finely chopped red onion
1 tablespoon minced garlic cloves
5 cups finely chopped cremini mushrooms (about 1 pound)
2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup dry red wine
2 tablespoons minced fresh flat-leaf parsley
Polenta:
3/4 cup yellow cornmeal
1/4 teaspoon salt
1 1/2 cups water
1 1/2 cups fat-free milk
1/2 cup (2 ounces) shredded Gruyere cheese
2 tablespoons grated fresh Parmesan cheese

1
To prepare ragu, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.
2
Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.
3
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.
4
Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.
5
To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.
6
Remove from heat; stir in Gruyere. Serve with ragu; sprinkle with Parmesan.

1409

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Ragu, 2 cups boiling water, divided, 1/2 cup dried porcini mushrooms (about 1/2 ounce), 1 cup sun-dried tomatoes, packed without oil (about 2 ounces), and more.

Yes, Ragù Finto With Cheese Polenta falls under the General 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.

Ragù Finto With Cheese Polenta

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