Polenta cremosa com ragu de cogumelos
Creamy polenta served with mushroom ragout.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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1929 Trattoria Moderna
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Polenta has ancient roots, dating back to Roman times when it was made from coarsely ground grains. Corn, originally from the Americas, was introduced to Europe in the 16th century and gradually became the primary grain used for polenta, especially in northern Italy. Mushroom ragouts have also been a part of Italian cuisine for centuries, taking advantage of the diverse range of wild mushrooms available in the region.
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Polenta is a staple food, particularly in northern Italy, representing a simple yet satisfying meal often associated with rural traditions and family gatherings.
Regional Variations
Different regions of Italy have their own variations of polenta, using different types of cornmeal and adding diverse ingredients like cheese, butter, or sausage. Similarly, mushroom ragouts vary based on locally available mushrooms and regional culinary preferences.
Comfort Food
Polenta is considered a comforting and hearty dish, often enjoyed during colder months. It represents a connection to the land and traditional ways of life.
Social Meal
Polenta is often served as a communal dish, fostering a sense of togetherness and shared experience around the table. It's often a centerpiece during family meals and celebrations.
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The dish features a harmonious blend of earthy, creamy, and savory flavors.
The creamy polenta offers a mild, comforting base with subtle corn flavor. The mushroom ragout adds depth with earthy and umami notes from the various mushrooms used, often including porcini, cremini, or shiitake. Herbs like thyme, rosemary, or parsley contribute aromatic freshness. Garlic and onion provide a savory foundation, while a touch of Parmesan cheese adds saltiness and richness.
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Polenta Consistency
Slowly whisk the cornmeal into boiling salted water to prevent lumps. Cook over low heat, stirring frequently (or using a self-stirring pot) for at least 45 minutes to an hour, until the polenta is very smooth and creamy.
Mushroom Selection
Use a variety of mushrooms to create a complex and flavorful ragout. Fresh wild mushrooms are ideal, but dried mushrooms can also be used to add depth of flavor. Rehydrate dried mushrooms in warm water and reserve the soaking liquid for adding to the sauce.
Ragout Flavor Development
Sauté the mushrooms in butter or olive oil until they are nicely browned to develop their flavor. Add garlic, herbs, and wine (if using) to create a rich and aromatic sauce. Simmer the ragout until the flavors meld together.
Finishing Touches
Stir butter and Parmesan cheese into the polenta at the end of cooking for added richness and flavor. Top the polenta with the mushroom ragout and garnish with fresh herbs.
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