Continuing our stay on the southern shores of Italy, we are whisked away to a picturesque Tuscan villa near San Gimignnano and Volterra. It is here among the rolling green hills and vineyards, that Chef Charlie introduces us to a comforting Italian sugo, or traditional tomato-meat sauce, served over a buttery polenta.
Join us in the Tuscan countryside for Ragù Toscano con Polenta!
Combine 2 tablespoons butter, chicken stock and half and half in a heavy-bottomed saucepan and bring to a boil.
Add the polenta all at once, and whisk constantly for 5 minutes.
Cook until you reach the desired texture (about 15 minutes total); it can have a little more chew or be very soft, depending on your taste. Just cook a little more or little less.
Once the desired doneness is reached, remove polenta from heat.
Add 1/2 of the cheese, the remaining 2 tablespoons of butter, and whip with a spatula for 1 minute to emulsify and cream the fats.
Season with kosher salt and pepper, to taste.
Add the parsley to the ragù. Place polenta on plate; top with ragù and the shaved cheese.