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Today we are going to make a meat ragu with polenta
The first thing to do is to cut the meat into small cubes
Then, sear it in a pan with just a little oil
sauteing until it is deep golden brown and starts to release its juices
Then you add the salt
When the meat starts to brown, it is time to add the salt
Give it a stir
Let's now add the onion and the garlic.
At this point, add the Santo Mario cachaça and, before locking the pressure cooker lid
add the wine. Let it cook for a long time.
The tomato will be added only at the end, because it doesn't need to be cooked for too long
Now, let it cook under pressure for another 5 minutes
and our ragu is ready.
To make the polenta, put the cornmeal and the broth in a pan.
You're going to use four cups of broth for two cups of cornmeal
stir it well, so it doesn't get lumpy.
Add salt, black pepper and cook for a long time too
until it gets to the right consistence
it's going to take about an hour, stirring.
The inspirations for this dish was Seu Mario, the producer of Santo Mario Cachaça in Catanduva.
Seu Mario came from Bergamo, a city in the Northern part of Italy where polenta is very typical.
I thought of a polenta as a side for the meat ragout because in the region of Catanduva people eat a lot of meat.
So, that's why I chose the ragu
So, here is our creamy polenta with ragu and cachaça
Amazing!
Enjoy.