Potato Polenta and Ragu with Peas and Speck

Name: Potato Polenta and Ragu with Peas and Speck
Ingredients: Polenta with potatoes: 3 cups water; 400 g peeled potatoes; 1 cup cornmeal; salt; butter; onion or leek; cheese or cheese. Pea ragout: carrot; celery stalks (I didn't add); onion (I added leek); bell pepper; peeled and diced tomatoes or tomato juice with pulp (I used the latter); peas; speck; oil maximum 2 tablespoons; salt and pepper to taste optional: 1/2 glass of wine (I didn't).

Salad - Potato Polenta and Ragu with Peas and Speck by Gabriela L. - Recipia

To prepare a delicious polenta, you will need a few essential tools, such as a cauldron, which is ideal for achieving a perfect texture, and a long-handled wooden spoon or a small polenta paddle. These utensils will help you mix and achieve the desired result. The first step is to take the cauldron out of the cupboard or pantry. I prefer a large cauldron, as the amount I use requires a more generous container. In the cauldron, add 3 cups of water (one tea cup) to have enough liquid to boil the cornmeal. In the water, put two large potatoes, peeled and cut into cubes, so that they boil faster. The potatoes should weigh about 400 grams. Don't forget to add salt; I use about half a teaspoon of coarse salt. After adding the potatoes and salt, place the cauldron on the heat. When the potatoes are well boiled, use a potato masher to crush them, turning them into a fine paste. If you don't have a potato masher, you can use an immersion blender or even a fork, mixing well to achieve a smooth cream. After you have obtained the potato cream, put it back in the water. Then, add one cup of cornmeal to the water, stirring continuously to avoid lumps. The polenta should boil on low heat, stirring occasionally, for about 40 minutes, so it doesn't burn. After you finish boiling, you can prepare a delicious onion or leek composition. Cut about 2 cm of leek and sauté it in butter or oil, on low heat, until it becomes soft. After it has softened, remove the leek or onion and use the flavored oil to give a savory taste to the polenta. Mix well and let it boil for a few more minutes. To enhance the flavor, add cheese (preferably a cheese that melts, like cheese) and mix well. The polenta is now ready to be served, but not before turning it onto a platter. To complete this dish, you can prepare a ragu with peas and speck. Cut the carrot, celery, and onion into small cubes and sauté them in oil with a little salt, covering the pan. When these vegetables have softened, add the bell pepper cut into larger pieces and the peas (either fresh or frozen). If you like, you can also add a little wine for extra flavor. Add tomato sauce or fresh tomatoes and let the sauce reduce on low heat, covered. If you don't have enough tomatoes or if they are too dry, add broth or water. If you use canned peas, make sure to drain and rinse them, adding them only when the sauce is almost ready. After it has boiled, add the speck, then turn off the heat. This combination of polenta with ragu is not only nutritious but also extremely filling, perfect for a family meal. Enjoy your meal!