Polenta Squares with Spinach, White Ragù and Parmigiano
Delicious polenta squares, topped with spinach, white ragu and parmiggiano reggiano, enriched with our Platinum Label Balsamic Vinegar
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Kitchen scale
- Cookie cutter
- Cutting board
- Chef's knife
- Pot
- Skillet
- Wooden spoon
- Stove
- Oven
- Baking sheet
- Baking dish
- Parchment paper
- Colander
- Refrigerator
- Measuring spoon
- Plate
Ingredients
- 1I water
- 10g sea salt flakes (12g of table salt)
- 250g of polenta
- 6g extra virgin olive oil
- 1 carrot
- 1 small onion
- 1 stick celery
- 2 tbs extra virgin olive oil
- 200g minced beef
- 1 glass white wine
- 400ml beef stock
- 10g sea salt flakes (12 of table salt)
- 250g fresh spinach
- 50g Parmigiano Reggiano flakes
- Generous drizzle De Nigris Platinum Label Balsamic Vinegar
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