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Polenta with Sugo Finto
Creamy polenta is topped with Sugo Finto, a rich meatless ragu.
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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
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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
Add red wine and cook until it has mostly evaporated, about 6 minutes.
-
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.
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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.
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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.