Millefoglie di Polenta and Ragout with soy - Bolognese Style
- Serving: 4
- Preparation: 30
- Cook time: 20
- Passive time: 10
Methode
- In a small saucepan, reduce half the wine, add the oil and 1 tablespoon of Soya.
- Into the saucepan mixed the flour in a little water. Stir with a whisk and thicken the sauce and bring to a simmer.
- When the polenta is soft and porridge like, pour it into a high bowl greased with oil and let it cool.
- Heat the Tomato sauce with soy Bolognese style with a little olive oil and a few sage leaves, add the wine sauce and stir.
- When the Polenta is cold, cut it in slices from 2 cm and fry them on the grill and place on owen paper.
- Put the slices fried polenta on the dish in layers and season gradually with the sauce.
