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Creamy polenta with mince and squash ragout
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 747
  • Fat about 44g
  • Carbohydrates about 51g
  • Protein about 34g
This is needed
This is needed for 4 people
Ragout
  • oil, for frying
  • 500 g minced meat (beef)
  • 0.5 tsp salt
  • a little pepper
  • 2 red onion, finely chopped
  • 2 sprigs rosemary, finely chopped
  • 2 garlic clove, squeezed
  • 25 g dried porcini mushrooms
  • 600 g squash, cut into cubes
  • 2 tbsp tomato puree
  • 2 dl red wine
  • 3 dl beef bouillon
  • 0.5 dl balsamic vinegar
  • salt and pepper to taste
Polenta
  • 1 tsp salt
  • 200 g medium-fine polenta
  • 200 g Mascarpone
  • 1 litre water
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And that's how it's done
And that's how it's done
Ragout
Heat a dash of oil in a non-stick frying pan. Brown the meat for approx. 3 mins. per batch, remove, season. Reduce the heat, sauté the onions, garlic and rosemary in the same pan. Add the squash, mushrooms and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and balsamic, bring to the boil, reduce the heat, return the meat to the pan, cover and simmer for approx. 15 mins.
Polenta
Bring the water to the boil, season with salt, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the mascarpone, season. Serve the ragout with the polenta.