Polenta bake with ragù and mushrooms
Layers of hot polenta, prepared meat ragù and mushrooms, baked with mozzarella and Parmesan.
Active time40 min
Cooking1 h
Total1 h 30 min
Add to my week
Loading your week…
Ingredients
- 500 g fresh button mushrooms
- 1 garlic clove
- 1 tbsp fresh parsley
- 500 g drained mozzarella
- 60 g grated Parmesan
- 400 g ready-cooked beef and pork ragù
- 2000 ml water
- 500 g cornmeal for traditional uncooked polenta
- 30 ml extra virgin olive oil
- 1 pinch of ground nutmeg
- 1 pinch of ground black pepper
- 1 tsp fine salt
Preparation
Bring all water and 1 tsp salt to the boil. Sprinkle in cornmeal while whisking and cook gently for about 40 min according to the packet, stirring often until fully cooked and thick. Stir in nutmeg.
2000 ml water500 g cornmeal for traditional uncooked polenta1 pinch of ground nutmeg1 tsp fine salt- large stockpot
- whisk
- spoon
Meanwhile clean and slice the mushrooms. Peel and chop the garlic. Heat 20 ml of oil in a frying pan, add garlic and mushrooms and fry for about 10 min until their water evaporates. Wash and dry the parsley, chop it and measure the stated quantity. Add remaining 0.25 tsp salt, pepper and parsley. Drain the mozzarella, weigh the stated quantity and cut it. Heat all ragù in a saucepan according to its packaging.
500 g fresh button mushrooms1 garlic clove1 tbsp fresh parsley500 g drained mozzarella400 g ready-cooked beef and pork ragù30 ml extra virgin olive oil1 pinch of ground black pepper- knife
- chopping board
- nonstick frying pan
- spoon
- saucepan
Heat oven to 200 °C. Grease a large dish with remaining 10 ml of oil. Divide cooked polenta, hot ragù and mushrooms into 2 equal portions of each preparation. Layer 1 portion of polenta, 1 portion of ragù and 1 portion of mushrooms with 250 g mozzarella and 30 g Parmesan. Add remaining portions, then remaining 250 g mozzarella and 30 g Parmesan. Bake for about 10 min until cheese melts and centre is piping hot. Extend if needed. Serve hot.
60 g grated Parmesan- oven
- baking dish
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration