Potato Polenta (Italian) and Ragu with Peas and Speck

 Ingredients: Potato polenta 3 cups of water (tea cup) 2 large potatoes salt 1 cup of cornmeal butter or oil a little onion or leek cheese / cheese Ragu with peas and speck carrot celery stalks (I didn't put) onion (I put leek) bell pepper peeled and chopped tomatoes or tomato juice with pulp (I used the latter) peas speck oil max 2 tablespoons salt and pepper to taste optional: 1/2 glass of wine (I didn't)

Potato polenta is a delicious and comforting dish that brings back the flavors of childhood and family meals. To achieve the best polenta, it's essential to prepare the tools and ingredients carefully. We will start by taking the cast-iron pot out of the cupboard, as it helps distribute heat evenly. Usually, for a larger portion of polenta, a bigger pot is the ideal choice, so we have enough space to mix the ingredients.

In the pot, add water without weighing it, relying on instinct. I used three cups of water (tea cup), which was enough for the amount of cornmeal I intended to use. Then, I peeled two large potatoes, cutting them into small cubes to cook faster; together, they weighed about 400 grams. It is important to add half a teaspoon of salt, which will give flavor to the dish.

After the water and potatoes have boiled, it's time to mash the potatoes with a potato masher. If you don’t have one, you can use a hand mixer, a fork, or even a blender to achieve a fine paste. Once the potatoes are transformed into cream, add a cup of cornmeal and mix well. It is essential to stir the polenta every five minutes to prevent sticking and burning. Let it simmer for about 40 minutes on low heat, being careful not to burn it.

Once the polenta is ready, you can enrich it with delicious flavors. I chose to sauté a bit of onion or leek in butter to add a savory taste. After they have softened well, I remove them from the pan and only add the flavored butter to the polenta. Finally, add cheese that melts easily, such as cheese, and mix everything well so that the flavors integrate perfectly.

To accompany the polenta, I prepared a pea and speck ragu. I start by finely chopping the carrot, celery, and onion, which I sauté in a pan with a little oil. When they have softened, I add bell pepper and peas, and if you want, you can also add wine for extra flavor. Continue with the tomato sauce, and if the tomatoes are not very juicy, you can add a little broth or water to achieve the desired consistency. If the peas are canned, drain them before adding. After everything has boiled well, add the speck and turn off the heat.

Now, the dish is ready! Creamy polenta, accompanied by the flavorful ragu, represents a hearty and delicious meal, perfect for any occasion. Enjoy with pleasure!

 Tags:  onion cheese carrots tomatoes potatoes unt pepper oil pea cream cheese wine gluten-free recipes vegetarian recipes