There mashed polenta with fake sauce it’s a easy recipe And substantial, with a very tasty dressing featuring a vegetarian ragout absolutely to try. A single dish perfect for when the temperatures drop.
Ingrediants
- 280 g of yellow flour
- 1 liter of water
- a level teaspoon of salt
- 500 g of ripe tomatoes
- 2 stalks of celery
- 1 carrot
- 1 onion
- 1 sprig of parsley
- 1 sprig of basil
- 100 g of grated Grana Padano
- extra virgin olive oil
- salt
- pepper
How to prepare: Mashed polenta with fake sauce
There mashed polenta with fake sauce it’s a easy recipe, substantial, perfect for when the temperatures drop. A single dish that has its trump card in the dressing.
The fake sauce is a rustic and tasty ragù without meat, like the vegetarian ragù: widespread in Central Italy, especially in the Marche and Tuscany, it is also defined as a “poor” sauce due to the absence of animal proteins. A traditional peasant recipe starring a rich “parterre” of vegetables such as carrot, celery, onion and tomatoes, scented with aromatic herbs and cooked slowly which here serves as a condiment for layers of yellow polenta and Grana Padano.
In autumn and winter, there is no shortage of robust dishes with polenta as the protagonist, such as polenta concia, enriched with speck, Asiago and Puzzone di Moena. If you want to try another version of veggie ragù, here is our lentil ragù.
OTHER TASTY RECIPES: Polenta concia finger food, Baskets of polenta with gorgozola and speck, Fried polenta with balsamic vinegar
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
60 min
- Portions
-
4
How to prepare: Mashed polenta with fake sauce
To prepare this mashed polenta with fake sauce, first devote yourself to the latter, as it will have to cook for about an hour. Wash the tomatoes and blanch them for a couple of minutes in a pot full of water. Peel them, remove the seeds and cut them into small cubes, recovering their liquid by passing the waste through a sieve.
Finely chop the celery, carrot, onion, parsley and basil. In a pan, heat three / four tablespoons of oil, season the chopped vegetables for a few minutes. Add the tomatoes and cook half-covered over low heat for about an hour.
At this point, dedicate yourself to the preparation of polenta. In a saucepan pour warm water, add salt and stirring add the flour. Keep stirring to avoid lumps and after 30-40 minutes the polenta should be cooked. In a saucepan or bowl, arrange half of the polenta and half of the sauce on the bottom, adding plenty of grated Grana Padano.
Form the second layer first with the polenta and then with the remaining sauce. Sprinkle with more cheese to taste.
The mashed polenta with fake sauce is ready to be served.
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