Polenta w/Mushroom Ragu (Polenta al ragu di Funghi)

By stancec44

From LCI. Served to Bruce, Dave Wardwell, Other Dave and Denise in October 2018.

Ingredients

• 6 1/3 c. water
• 3/4 c. whole milk
• 4 Tbsp. olive oil
• salt
• 1 3/4 c. polenta or coarse cornmeal
• 1/2 oz. dried mushrooms
• 1 Small onion, diced
• 1 medium carrot, diced
• 1 celery stick, diced
• 1/4 lb. each ground beef, ground pork, ground veal
• 1/4 lb. pancetta, cut into bits
• 1 cinnamon stick
• 1 Tbsp. flour
• Freshly ground black pepper
• 2 c. veggie broth
• 1/4 c. unsalted butter, melted
• 2 oz. (3/4 c.) Parmigiano-Reggiano cheese, freshly grated
• 1/2 c. finely chopped flat leaf parsley

Preparation

Step 1

In a large saucepan, bring water, milk, 2 Tbsp. of the olive oil and 1 1/2 tsp. salt to a boil. Slowly add polenta in a thin stream, whisking; reduce heat to medium and cook whisking constantly, for 2 minutes. Reduce heat to low and cook, stirring often with a wooden spoon, 40-45 minutes more. Adjust salt if necessary. Remove from heat and cover to keep warm.

Meanwhile, soften mushrooms in 3/4 c. hot water. Reserving water, drain and cut mushrooms into small pieces. In a large skillet, heat remaining 2 Tbsp. oil over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until softened, about 7 minutes. Add mushrooms, beef, pork, veal, pancetta and cinnamon stick. Cook, stirring occasionally, for 10 minutes. Add flour, pinch salt and pepper; stir to combine. Add reserved mushroom other and broth (if meat is not covered with liquid, add water to just cover. Simmer gently until rage is thick and flavorful, about 30 minutes. Adjust seasoning to taste.

Serve Polenta hot, topped with rage, butter, cheese and parsley.