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Polenta with Shitake Ragu

Photo of the Polenta with Shitake Ragu – recipe of Polenta with Shitake Ragu on DeliRec
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Polenta with Shitake Ragu


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Tempo de preparo

1 hour(s)


6 servings

Crisnanda Tedesco

  • Ingredients
  • Recipe
  • Shitake400 g
  • Tomato2 unit(s)
  • Chives1/2 ml
  • Parsley1/2 ml
  • Paprika mix1 tablespoon
  • Cornmeal1 cup
  • Black pepper1 coffee spoon
  • Salt1 coffee spoon
  • canasta cheese200 g
  • Lactose-free butter2 tablespoon
  1. Clean Shitake and cut into blades.
  2. In a pan put half a spoon of butter, paprika mix and tomatoes. Sauté. And add the shitake. Add the green seasoning, pepper and let it cook.
  3. In another pan put 2 liters of water to boil. Before adding the water, put 1 spoon of butter, mix paprika and salt. Sauté and add water. When it's boiling, put the cornmeal, little by little and stirring with 1 fuê to avoid lumps. After 20 minutes add the cheese.
  4. Place the polenta on individual plates or on a platter. And on top the Shitake ragu.

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