Corn polenta with Vegan ragout with tofu and vegetables

Difficulty: medium

Preparation: 20 minutes

Cooking: 60 minutes

Doses for: 4 people

Cost: low

The corn polenta with vegan ragout with tofu and vegetablesis a rustic dish from the regions of northern Italy. It is a traditional dish of the popular classes, suitable for the whole family. It is ideal as a winter dinner accompanied by a good glass of red wine.
The version of corn polenta is the most common but there are different varieties such as polenta taragna, buckwheat polenta and white polenta.

Try this recipe also with Vegan Ragout with Tofu “all’Arrabbiata” Cascina San Cassiano or with the classic Vegan Ragout with Tofu Cascina San Cassiano.

As an alternative to this vegan recipe, add the classic Piedmontese Meat Ragout Cascina San Cassiano or the Piedmontese Sausage Ragout Cascina San Cassiano.

Ingredients

• 500 g of cornmeal
• 15 ml of extra virgin olive oil
• 2 L of water

Coarse salt
Vegan Ragout with Tofu and Vegetables Cascina San Cassiano

Preparation

Pour the water into a steel pan and bring to the boil; add the salt and pour in the flour, taking care to mix continuously with the help of a wooden spoon.

Continue stirring, add olive oil and bring to the boil again. Lower the heat and continue cooking for another 50 minutes, continuing to stir.

Heat the ragù in a saucepan.
Pour the polenta on a pan and season with the sauce.