Roland polenta and ragu.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with FOH.
Ragu
INGREDIENTS
- 1 pint Mushroom
- 1 pint Onion and garlic
- 1/2 lb. Ground venison or beef
- 1 qt. Sliced carrots
- 1 qt. Stock
- 2 qt. Tomato sauce
- 1 tbsp. Vinegar
METHOD
- Cook down for 1 hour on low heat
- Add more veggies of choice (chopped and sliced)
- Cook until tender
- Add in vinegar.
Polenta
INGREDIENTS
- 4 cups Stock
- 1/2 cup Milk
- 1 cup Roland polenta
- 1 pint Cheese of your choice
METHOD
- Bring stock to a boil and whisk in polenta.
- When it thickens, add 1/2 cup milk and any cheese of choice. I used 1 pint of my cheese sauce from my mac and cheese recipe.
