Veneto, It Recipe
Make Veneto, It Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Polenta
Venetian-style mushroom & sausage ragù
To finish
Method
Polenta
- 1
Bring water to boil
In a heavy-bottomed saucepan, bring 6 cups of water to a gentle boil with 1 tsp salt.
- 2
Whisk in cornmeal
Gradually pour the 2 cups of coarse cornmeal into the boiling water in a steady stream while whisking constantly to avoid lumps.
- 3
Simmer and stir
Reduce heat to low and simmer, stirring frequently with a wooden spoon, until polenta thickens and pulls away from the sides, about 30–35 minutes for coarse polenta. If it becomes too thick, add a splash of hot water or stock.
- 4
Finish polenta
When tender, remove from heat and stir in 2 tablespoons butter, 1/2 cup finely grated Parmesan, 1/4 tsp black pepper and adjust salt to taste. Cover and keep warm while finishing ragù.
Venetian-style mushroom & sausage ragù
- 5
Prepare aromatics
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat until butter foams. Add the 1 cup chopped onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.
- 6
Cook garlic and mushrooms
Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 10 oz sliced mushrooms and a pinch of salt; increase heat to medium-high and cook until mushrooms release their liquid and that liquid mostly evaporates and the mushrooms begin to brown, about 6–8 minutes.
- 7
- 8
Deglaze
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.
- 9
Simmer
Add 1 cup low-sodium stock, 1 tsp fresh thyme, 1 tsp chopped parsley (reserve remaining parsley for garnish), and 1 tsp sour cherry jam if using. Stir, bring to a gentle simmer, then reduce heat to low and cook uncovered for 8–10 minutes until sauce thickens slightly. Taste and season with 3/4 tsp salt and 1/2 tsp black pepper, adjusting as needed.
- 10
Finish ragù
Stir in 1 tablespoon butter off the heat to enrich the sauce and glossy it. Keep warm until ready to serve.
To finish & serve
- 11
Plate polenta
Divide the creamy polenta among 4 warm plates (about 1/2 cup polenta per serving base, or more to preference).
- 12
Top with ragù
Spoon generous portions of the mushroom and sausage ragù over each bed of polenta, making sure to include both mushrooms and pieces of sausage.
- 13
Garnish and serve
Sprinkle each plate with a little grated Parmigiano-Reggiano (about 1 tablespoon / 0.25 cup total), the remaining chopped parsley, and a touch of lemon zest if using. Serve immediately while hot.