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Vegetarian

Polenta with Sugo Finto

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[Photograph: Carrie Vasios]

Creamy polenta is topped with Sugo Finto, a rich meatless ragu.

Check out other recipes from Serious Entertaining: Dinner in Florence »

About This Recipe

Yield:serves 4
Active time:40 hour
Total time:1 hour 20 minutes

Ingredients

  • 5 tablespoons olive oil
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 onion, diced
  • 1/4 cup chopped Italian parsley
  • 1/2 cup red wine
  • 1 pound tomatoes, peeled, seeded, and finely chopped
  • 4 cups water
  • 1 cup polenta
  • 1 teaspoon salt
  • 2 tablespoons butter at room temperature
  • 1 cup grated Parmesan cheese

Procedures

  1. 1

    In a large pot, heat olive oil over medium heat. Add celery, carrot, onion, and parsley and cook until vegetables are soft and onion is translucent, about 8 minutes.

  2. 2

    Add red wine and cook until it has mostly evaporated, about 6 minutes.

  3. 3

    Season vegetables with salt and pepper. Add tomatoes and stir to combine. Reduce heat to medium low and cover the pot. Let simmer for one hour.

  4. 4

    When sauce has thirty minutes left to cook, begin polenta. Fill a large sauce pan with 4 cups water. Bring water to a boil and add teaspoon of salt. Add polenta and cook, stirring frequently, until thick, about 25 minutes. Stir in butter.

  5. 5

    When sauce is finished, season with salt and pepper. Divide polenta between four plates and top with sauce. Sprinkle each plate with 1/4 cup Parmesan cheese.

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