MILLEFOGLIE POLENTA and Ragout with soy

Millefoglie di Polenta and Ragout with soy - Bolognese Style

  • Difficulty:
  • Serving: 4
  • Preparation: 30
  • Cook time: 20
  • Passive time: 10

Ingredients

  • 120 gr Instant Polenta
  • 1 jar Tomato sauce with Soy Bolognese style link
  • 1 glass red wine
  • sage
  • Oil
  • Soya Sauce
  • Salt

Ingredient products

  • SOYA SAUCE - Ragù di Soia - gluten free - NEW RECIPE

    TOMATO SAUCE WITH SOY BOLOGNESE STYLE

SOYA SAUCE - Ragù di Soia - gluten free - NEW RECIPE

TOMATO SAUCE WITH SOY BOLOGNESE STYLE

Cuisines:

Category:

Methode

  1. In a small saucepan, reduce half the wine, add the oil and 1 tablespoon of Soya.
  2. Into the saucepan mixed the flour in a little water. Stir with a whisk and thicken the sauce and bring to a simmer.
  3. When the polenta is soft and porridge like, pour it into a high bowl greased with oil and let it cool.
  4. Heat the Tomato sauce with soy Bolognese style with a little olive oil and a few sage leaves, add the wine sauce and stir.
  5. When the Polenta is cold, cut it in slices from 2 cm and fry them on the grill and place on owen paper.
  6. Put the slices fried polenta on the dish in layers and season gradually with the sauce.