Creamy Polenta with Mascarpone and Spicy Ragu Sauce

September 12, 2016  •  Meat & Poultry, Pasta & Pizza, Sauces

NR-Creamy-Polenta-with-Mascarpone-and-Spicy-Ragu-Sauce-4Oh this one is good – I mean really good! Think you don’t like polenta? Wait til you try it with this ragu, featuring both ground pork and ground beef from Niman Ranch. Worried it’s too spicy? Not to worry, you can adjust the level of heat very easily. And since I am returning from Italy today, I felt this was the perfect recipe to share with you today. Buon appetito!NR-Creamy-Polenta-with-Mascarpone-and-Spicy-Ragu-Sauce-2Make a double batch of this ragu and freeze it either in individual or family sized serving sized containers and you can simply pull this out and serve over any pasta or this polenta for a quick, savory, and a bit spicy dinner. You’ll find the recipe over on the Niman Ranch site here.

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  1. Reply

    EJ says:

    It says to “submerge the cheese rind into the sauce.” The rind of what the Parmesan? Does it melt away or do you take it out?

    October 26, 2022 at 7:50 pm

    • Reply

      Michele says:

      Yes, submerge the rind of the Parmigiano into the sauce (or into soups or anything else you want to flavor) and then remove it at the end. It will stay intact, but will soften significantly. Either toss it or nibble on it!

      February 10, 2023 at 8:19 am

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