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Polenta with Mushroom Ragu

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Polenta with Mushroom Ragu

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

50 min(s)

Porções

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
  1. COOKED CORN MEAL In a pan, written casserole. Brown an amount to taste of grated onion with little oil.
  2. Aside, make a "porridge" with the cornmeal and set aside.
  3. Leave hot water reserved.
  4. Add the cornmeal, baby food to the pan and stir. When everything is mixed, add the hot water little by little.
  5. Let it cook for about 30 minutes on low heat, always stirring. Season to taste with salt and pepper.
  6. Keep experimenting until the cornmeal cooks. The dough has to lose a lot of moisture.
  7. 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.
  8. MUSHROOMS. Chop all the previously cleaned mushrooms and leave them in a bowl.
  9. Sauté a chopped onion in olive oil until golden and add the mushrooms.
  10. Cook about 15 min ppr and add tomato sauce. Do not exaggerate so as not to make the Ragú too liquid.
  11. Add the green smell and cook for about 5 minutes. Season with salt, pepper and set aside.
  12. POLICY Remove the baking sheet with the polenta and cut with a knife, rectangles, squares or with a mold, circles.
  13. Fry these "pieces" of polenta and set aside.
  14. 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.
  15. Sprinkle the grated half-cured cheese on top and serve.

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