Gennaro's Mushroom Polenta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Heat olive oil in a pan until hot.

Slice guanciale into small pieces and add to the pan.

Add sliced carrots to the pan.

Chop half an onion and add to the pan.

Chop celery and add to the pan, removing the strings if desired.

Stir the mixture in the pan to combine.

Cut button mushrooms in half or quarters and add to the pan.

Add a pinch of salt to the mixture in the pan.

Add half a tin of canned tomatoes to the pan and stir.

Add stock to the pan, bringing it to a boil.

If desired, add chili at this stage or at the end.

Add chopped parsley to the pan and stir.

Cook the ragu for about 30-35 minutes until most of the liquid has evaporated.

In a separate pot, bring water to a simmer and add a knob of butter and a little salt.

For each liter of water, add 250 grams of polenta.

Whisk the butter into the water until dissolved.

Slowly add the polenta to the simmering water while stirring continuously.

Continue stirring until the polenta thickens and is ready.

Serve the polenta on a chopping board or plate, topped with grated parmesan and the ragu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens