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Polenta with Mushroom Ragu
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Adriano Randi
@adrianorandi- Ingredients
- Recipe
- Cornmeal mimoso200 g
- Water400 ml
- Seasonings to taste
- Shitake Mushroom100 g
- Shimejii Mushroom100 g
- Mushroom Paris100 g
- Tomato sauce to taste
- Onion to taste
- Garlic to taste
- Olive oil to taste
- Half-cured cheese to taste
- Salt to taste
- Black Pepper to taste
- Oil500 ml
- COOKED CORN MEAL In a pan, written casserole. Brown an amount to taste of grated onion with little oil.
- Aside, make a "porridge" with the cornmeal and set aside.
- Leave hot water reserved.
- Add the cornmeal, baby food to the pan and stir. When everything is mixed, add the hot water little by little.
- Let it cook for about 30 minutes on low heat, always stirring. Season to taste with salt and pepper.
- Keep experimenting until the cornmeal cooks. The dough has to lose a lot of moisture.
- Turn off the heat and let it cool a little. After that, spread on a greased baking sheet with oil so that there is a base about one centimeter high, place in the freezer until firm, not frozen.
- MUSHROOMS. Chop all the previously cleaned mushrooms and leave them in a bowl.
- Sauté a chopped onion in olive oil until golden and add the mushrooms.
- Cook about 15 min ppr and add tomato sauce. Do not exaggerate so as not to make the Ragú too liquid.
- Add the green smell and cook for about 5 minutes. Season with salt, pepper and set aside.
- POLICY Remove the baking sheet with the polenta and cut with a knife, rectangles, squares or with a mold, circles.
- Fry these "pieces" of polenta and set aside.
- Place the pieces of polenta where you are going to serve, and with a tablespoon, place an amount of ragu on top of it, without exaggerating so it doesn't fall out.
- Sprinkle the grated half-cured cheese on top and serve.
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