Polenta con Ragu di Cervo

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 1 pack of La Dispensa Yellow Flour for Polenta alla Valtellinese
- 1 jar of La Dispensa venison ragù
- L'ugghie extra virgin olive oil to taste La Dispensa
- Rosemary to taste

  • Cooking time

    1 hour

  • Difficulty

    Easy

  • Cost

    €€

The ingredients, from the Pantry, that we recommend

  • Venison ragù

    Venison ragù

    Regular price
    €7,80
    Unit price
     per 
  • Yellow flour for Polenta alla Valtellinese

    Yellow flour for Polenta alla Valtellinese

    Regular price
    €4,20
    Unit price
     per 
  • L'ùogghje Extra Virgin Olive Oil
    L'ùogghje Extra Virgin Olive Oil
    L'ùogghje Extra Virgin Olive Oil

    L'ùogghje Extra Virgin Olive Oil

    Regular price
    From €13,00
    Unit price
     per 
cervo e polenta lombarda

Preparation

- Add water to a large pan and bring it to the boil.
- Heat the venison ragù in a saucepan with a drizzle of oil.
- Add the Polenta to the pan with the boiling water.
- Stir the polenta with a wooden spoon, being careful not to create lumps.
- When the polenta is ready, turn off the heat and let it rest for a few minutes.
- Serve the polenta and add the venison ragù, complete with a drizzle of extra virgin olive oil and fresh rosemary.

Suggestions

Remember to always turn the Polenta to avoid lumps forming.
The ingredients, in perfect harmony, will bring all the flavor of traditional Italian cuisine to your table.

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