By: Chef Laura Bonicelli
Polenta Cakes with Cherry Tomato Mushroom Ragu is a perfect recipe for those who love to have a delicious, hearty meal that is also elegant and comforting. The combination of the crispy outside and creamy inside of the polenta cakes and the full flavors of the Cherry Tomato Mushroom Ragu makes it an irresistible dish.
about Polenta Cakes with Cherry Tomato Mushroom Ragu
Polenta is a traditional Italian dish made from cornmeal. It has been a staple food in northern Italy for centuries and is still popular today. Polenta can be served as a creamy porridge or allowed to set and then sliced, grilled, or fried to make crispy cakes.
Polenta is also a versatile dish that can be served as a side dish or used as a base for various toppings. It is often paired with tomato-based sauces, such as the Cherry Tomato Mushroom Ragu in this recipe, which adds depth and richness to the dish.
The Polenta Cakes with Cherry Tomato Mushroom Ragu recipe is easy to make and requires only a few ingredients and a little time. The polenta is cooked and then allowed to set in a ramekin, then pan-fried to create a crispy crust. The Cherry Tomato Mushroom Ragu becomes thick and hearty, making it the perfect topping for polenta cakes.
What makes this recipe truly special is the texture of the polenta cakes. The crispy outside and creamy inside create an excellent contrast of textures, while the heartiness of the Cherry Tomato Mushroom Ragu complements the soft polenta cakes perfectly.
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Step by Step Instructions
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Take me to the lesson... Mason Jar Sauerkraut 32 - ounce mason jar 2 pounds cabbage (cut into thin ribbons)12 juniper berries1 teaspoon caraway seeds1 teaspoon mustard seeds2 teaspoons Kosher or pickling salt=====2 cups filtered water (warm to aid the salt...
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...