Ingredients
- 300 g yellow corn flour
- 300 g mixed minced meat (beef, pork, veal)
- 60 g celery
- 60 g celery
- 60 g carrot
- 60 g onion
- 50 g sliced raw ham
- 31 g dried mushrooms
- cinnamon sticks
- vegetable broth
- flour
- extra virgin olive oil
- parsley
- salt
- pepper
For the recipe of polenta and mushroom ragu, bring to a boil 1.5 liters of water with 2 tablespoons of oil and a handful of salt, then pour in the flour, stirring with a whisk to prevent lumps from forming; Cook the polenta over medium heat for 50 minutes, turning it often.
FOR THE RAGÙ OF MUSHROOMS: Soak the dried mushrooms in lukewarm water for about 40 minutes, then squeeze and chop them coarsely, keeping the water. Chop celery, carrot and onion and fry in a little oil with a piece of cinnamon.
Cut the ham into thin strips and brown it with the chopped vegetables and the mixture of minced meat for 5 minutes. Sprinkle with 1 tablespoon of flour and mix with the water soaked in the mushrooms and 2-3 ladles of broth until a creamy consistency is obtained; add salt and pepper and cook for 20 minutes.
Pour the polenta into the serving dish and serve it steaming with the mushroom ragout and chopped parsley. If you like, you can slice 2 fresh porcini mushrooms, roast them in a pan with a knob of butter and then add them to the mushroom ragout.
