Brighten up your winter with this satisfying comfort polenta dish – Beef Ragù with Moretti Polenta Lampo.
This polenta is air-dried in the Moretti barns and then ground by stone. It is partially steamed so that the cooking time becomes significantly shorter, ready in a mere 8 minutes.
Polenta Lampo is what the Italians refer to as the instant variety of polenta, although it has many of the same properties of polenta Bramata.
Recipe
Beef Ragù with Moretti Polenta Lampo (4 serves)
INGREDIENTS
500g Moretti Polenta Lampo
250g Tinned Seedless Tomato Pulp
200g Minced Beef
80g Grated Grana Padano
1 slice Pancetta/Bacon
1 Onion
1 Carrot
1 Celery Stick
½ glass Red Wine
Extra Virgin Olive Oil
Salt
INSTRUCTIONS
1) Prepare the polenta by bringing 800ml of stock/water to the boil and season with salt. Add the Polenta Lampo and whisk for around 3 minutes. Add Grana Padano and pour onto a chopping board; leave to cool and then cut into regular slices.
2) Meanwhile prepare the ragù by gently frying some finely chopped onion, celery and carrot together with the pancetta or bacon cut into small pieces in a little olive oil.
3) Once the onion is soft, add the minced beef and red wine, then cover the saucepan and leave to cook for about ten minutes, stirring occasionally. Add some salt to taste, then add the tomato pulp and continue cooking for about another 40 minutes.
4) Sprinkle both sides of the slices of polenta with the grated Grana Padano and place in an oven dish, laying one over the next to create a series of steps.
5) Pour over the sauce with a drizzle of oil, spread the remainder of the Grana Padano and place in a hot oven for about twenty minutes.
