Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu
Indulge in the rustic elegance of Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu, a gourmet Italian-inspired dish that marries creamy goat cheese, smoky bacon, and crispy polenta coatings with a rich, herb-infused meat ragu. These golden, crunchy bites are perfectly paired with a robust sauce made from ground beef, Italian sausage, red wine, and aromatic rosemary and thyme, simmered to perfection. Ideal for entertaining or a special dinner, this recipe offers layers of texture and flavor, from the velvety melted cheese inside each arrotondare to the hearty, savory depth of the ragu. Serve this decadent creation as a centerpiece dish for an impressive and unforgettable meal.
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Recipe Information
Ingredients
- 200 grams Goat cheese
- 100 grams Cooked bacon, crumbled
- 100 grams Polenta (cornmeal)
- 2 large Eggs
- 50 grams All-purpose flour
- 3 tablespoons Olive oil
- 300 grams Ground beef
- 200 grams Italian sausage, casing removed
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 125 milliliters Red wine
- 200 milliliters Beef stock
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, combine the goat cheese and crumbled bacon until well mixed. Form the mixture into small balls roughly the size of a walnut and set them aside in the refrigerator to firm up for 10 minutes.
Prepare a breading station with three bowls: one with flour, another with beaten eggs, and the third with polenta. Roll each cheese ball in the flour, then dip it in the egg, and finally coat it evenly with polenta. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the polenta-coated goat cheese balls until golden and crispy on all sides, about 3-4 minutes. Transfer to a paper towel-lined plate and keep warm.
For the ragu, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3 minutes until translucent. Add the minced garlic and cook for another minute.
Add the ground beef and Italian sausage to the saucepan, breaking it up with a wooden spoon as it browns. Cook until no longer pink, about 7-8 minutes.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Deglaze the pan with red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
Add the crushed tomatoes, beef stock, thyme, rosemary, salt, and pepper. Stir to combine, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the sauce is thickened and flavorful.
Serve the ragu in shallow bowls or plates, topped with the polenta-crusted bacon goat cheese arrotondares. Garnish with additional herbs if desired. Enjoy!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
