Name: Creamy Soft Polenta with Meat Ragù
Yield: Makes 4 to 6 servings
Ingredients: 3/4 pound dried porcini mushrooms, roughly chopped; 1 cup dry white wine; 2 cups olive oil; 1 pound bulk hot Italian sausage; 1 pound pork butt, cut into 1-inch pieces; 1 pound beef chuck, cut into 1-inch pieces; Kosher salt and cracked black pepper; 1/2 pound Spanish onions, cut into 1-inch dice; 1 1/2 tablespoons minced garlic; 2 cups chicken stock; Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved; 1/2 cup roughly chopped fresh basil; 1 tablespoon dried oregano; 1 teaspoon freshly ground fennel seed; 1 bay leaf; 2 cups chicken stock or water; 2 cups heavy cream; 1 cup yellow polenta or cornmeal; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 tablespoons unsalted butter; Torn fresh basil; Chopped fresh flat-leaf parsley

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Creamy Soft Polenta with Meat Ragù

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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