Polenta cremosa com ragu de costela
Creamy polenta with rib ragu.
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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Polenta, a humble dish made from cornmeal, has ancient roots tracing back to Roman times when it was made from other grains. Cornmeal polenta as we know it emerged after the introduction of corn to Europe from the Americas in the 16th century. Ragu, a meat-based sauce, also has a long history in Italian cuisine. The combination of polenta and ragu, specifically a rich rib ragu, reflects both Italian culinary heritage and, particularly in Brazil, a comfort food adaptation.
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Polenta is a staple food, particularly in Northern Italy, and carries a cultural significance as a simple, nourishing dish often associated with family meals and traditional cooking. The rib ragu elevates polenta from a simple staple to a more celebratory and special occasion meal. In Brazil, this dish is often enjoyed as a comforting and hearty meal, especially during colder months.
Italian Heritage
The dish embodies the Italian tradition of simple, flavorful cooking using readily available ingredients. It highlights the importance of slow cooking and allowing flavors to develop over time.
Comfort Food
Both in Italy and in Brazil, polenta, especially when served with a rich ragu, is considered comfort food. It evokes feelings of warmth, nostalgia, and family.
Regional Variations
While the basic concept remains the same, regional variations exist. The specific type of cornmeal used, the herbs and spices in the ragu, and additions to the polenta (such as cheese or mushrooms) can vary depending on the region.
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The dish offers a rich and comforting combination of creamy, subtly sweet polenta and a savory, intensely flavorful rib ragu. The polenta provides a smooth and grounding base, while the ragu delivers depth and complexity.
The polenta's flavor is primarily defined by the quality of the cornmeal used. It's often enriched with butter, cream, or cheese to achieve a creamy texture and subtle richness. The rib ragu features slow-cooked beef ribs, typically braised in a tomato-based sauce with onions, garlic, carrots, celery, herbs (like bay leaf and oregano), and sometimes red wine. This long braising process tenderizes the ribs, infusing the sauce with deep, savory flavors. The overall flavor profile is hearty, comforting, and balanced between sweet, savory, and umami notes.
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Polenta Consistency
Stir the polenta constantly while cooking to prevent lumps and ensure a smooth, creamy texture. The cooking time is crucial, as undercooked polenta will be grainy, and overcooked polenta will be stiff. Slowly adding liquid while whisking helps with the consistency
Ragu Slow Cooking
Allow ample time for the ragu to simmer slowly. This allows the flavors to meld together and the ribs to become incredibly tender. Skimming off any excess fat during the simmering process will result in a cleaner, richer sauce.
Ragu Rib Selection
Choose meaty beef ribs for the ragu. Short ribs or beef back ribs work well. Marinating the ribs overnight before cooking can also enhance their flavor.
Liquid Type
Using broth instead of water to cook your polenta will add a lot of flavor to it.
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