Creamy polenta with mince and squash ragout

Name: Creamy polenta with mince and squash ragout
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 500 g minced meat (beef); 3 dl beef bouillon; 25 g dried porcini mushrooms; 2 garlic cloves; 600 g squash; 2 red onions; a little pepper; 2 sprigs rosemary; 1 ½ tsp salt; salt and pepper to taste; ½ dl balsamic vinegar; oil , for frying; 200 g mascarpone; 2 tbsp tomato puree; 200 g medium-fine polenta; 2 dl red wine

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ragout

oil for frying

500 g minced meat (beef)

½ tsp salt

a little pepper

2 red onions, finely chopped

2 garlic cloves, squeezed

2 sprigs rosemary, finely chopped

600 g squash, cut into cubes

25 g dried porcini mushrooms

2 tbsp tomato puree

2 dl red wine

3 dl beef bouillon

½ dl balsamic vinegar

salt and pepper to taste

Polenta

1 litre water

1 tsp salt

200 g medium-fine polenta

200 g mascarpone

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How it's done

Ragout

Heat a dash of oil in a non-stick frying pan. Brown the meat for approx. 3 mins. per batch, remove, season. Reduce the heat, sauté the onions, garlic and rosemary in the same pan. Add the squash, mushrooms and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and balsamic, bring to the boil, reduce the heat, return the meat to the pan, cover and simmer for approx. 15 mins.

Polenta

Bring the water to the boil, season with salt, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the mascarpone, season. Serve the ragout with the polenta.

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Creamy polenta with mince and squash ragout

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