Creamy Polenta with Braised Beef Ragout
Ingredients
- 250 gCorn flour (for polenta)
- 300 gGround beef 15% fat (fresh)
- 200 gSausage meat (plain)
- 1 pcOnion (finely diced)
- 1 pcCarrot (small cubes)
- 1 pcApium graveolens (sliced)
- 150 mlRed wine (dry)
- 400 mlTomato juice (plain)
- 50 gParmesan cheese (grated)
- 30 gUnsalted butter
- 1 LMineral water
- 2 tbspExtra virgin olive oil
- 2 pcGarlic (minced)
- 1 tbspTomato paste
Method
A smooth polenta bound with parmesan, topped with meat that falls apart with a fork. The sauce is thick, glossy, and rich with cooking juices.
- 1
Dice the onion, carrot, and celery into small brunoise. Finely mince the garlic. These vegetables will melt to create the base of the sauce.
- 2
In a Dutch oven with olive oil, brown the beef and sausage meat over high heat. The meat should be well browned to develop the cooking juices.
- 3
Add the vegetables, then the tomato paste. Sauté for 2 minutes. Deglaze with red wine while scraping the bottom. Add the tomato juice, thyme, and bay leaf. Cover and let reduce over low heat until the meat is tender.
- 4
Bring salted water to a boil. Pour the cornmeal in a steady stream while stirring constantly. Cook until the polenta pulls away from the sides of the pan.
- 5
Whisk the butter and parmesan into the polenta to achieve a creamy texture that coats the spoon. Adjust the seasoning of the ragout.
Frequently asked questions
How do you get this dish right?
- The polenta is ready when it starts bubbling like a volcano and heavily coats the spoon.
- Don't hesitate to let the ragout simmer longer: the longer it cooks, the more tender the meat will be.
How long does this dish keep?
The ragout keeps for 3 days in the fridge. The polenta will firm up as it cools; reheat it with a little milk or water to restore its creaminess.
