Soft polenta with 3 dipping sauces: mushrooms, game meat ragout and cheese

Difficulty Medium

60 Min

Piatto unico

6 Portions

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 300 g of mixed mushrooms
  • 40 g of lard or bacon
  • 2 garlic cloves
  • 1 leaf of bay
  • 150 g of tomato sauce
  • 100 g of toma cheese
  • 150 g of fontina
  • 100 g of taleggio
  • 250 g of milk
  • 20 g of butter
  • pepper
  • 300 g of mallard breast
  • 200 g of hare meat
  • 2 juniper berries
  • 200 g of onions
  • 2 leaves of bay

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 300 g of mixed mushrooms
  • 40 g of lard or bacon
  • 2 garlic cloves
  • 1 leaf of bay
  • 150 g of tomato sauce
  • 100 g of toma cheese
  • 150 g of fontina
  • 100 g of taleggio
  • 250 g of milk
  • 20 g of butter
  • pepper
  • 300 g of mallard breast
  • 200 g of hare meat
  • 2 juniper berries
  • 200 g of onions
  • 2 leaves of bay

Preparation

1

Game meat ragout: marinate the meat in wine, juniper and 100g (3.5 oz) of sliced onions. Stew for 4 hours, drain the meat, remove the onions and chop. Then chop the celery and sauté with bay and oil. Add the meat, brown and simmer with 1/2 cup of red wine.

2

Add salt and pepper. Cook the ragout for 2 hours, gradually adding the broth.

3

Mushroom sauce: chop lard or bacon with garlic. Sauté for 3-4 minutes in oil along with bay. Lastly add the mushrooms.

4

Cook for 10 minutes and add the tomato sauce, salt and pepper.

5

Pour in some broth to keep the cooking juice smooth.

6

For the fondue: cut the cheese into cubes, cover with milk and let it rest for about 4 hours.

7

Transfer in a small casserole dish and melt in a bain-marie over low heat. Add the butter and mix well to cream. Sprinkle the fondue with fresh ground pepper and keep warm.

8

Meanwhile prepare the polenta: put a large pot of water to boil and add salt. Once the water starts boiling, slowly add all the maize flour in the package and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

9

Serve the polenta very hot with the game meat ragout, the mushroom sauce and the fondue.