Comments on: Sausage and Mushroom Ragout with Farro

By: Mandy

Mandy — Sun, 14 Apr 2013 20:37:06 +0000

Nicole, if it comes already cooked in a tube ….. forget it gal 🙂
That stuff is just plain NASTY and I too LOVE polenta.
Try cooking it as normal, add cheese and a little butter at the end. Then take a square heat resistant dish and pour it in. Wet your hands and pat it flat.
Let cool in the frisge. Tip it out and slice it, roll in dry polenta and fry in hot olive oil 🙂
NOW you have a creamy polenta inside with a deliscious crunchy outside. Enjoy 🙂

By: Sarah

Sarah — Tue, 15 Jan 2013 05:59:55 +0000

In reply to MonkeyB. Thank you for the quick response!! Excellent dish as I said I added a little stock and fresh peas for a hearty soup. Sauté'in the Farro with a little light butter and olive oil gave the Farro a nice solid bite. Excellent dish, yes I scewed it to my version, though thank you once more for shareing!! You have the most attractive dish on Foodspotting, well at least for Farro soup dish recipes ;-)

By: Nicole, RD

Nicole, RD — Tue, 15 Jan 2013 03:23:37 +0000

In reply to MonkeyB. Sarah: So glad you liked this dish! Your changes sound deeeelicious!!

By: MonkeyB

MonkeyB — Tue, 15 Jan 2013 02:38:12 +0000

Oh I also added fresh peas, yumm!!!!!

By: MonkeyB

MonkeyB — Tue, 15 Jan 2013 02:29:42 +0000

Made this tonight with lamb sausage. Sauteed the Farro in a little butter and chicken stock for about 8 minutes. B4 adding to the stew pot. Also added 2 cups of stock to make it more of a thick, hearty soup. It was delicious, with fresh made honey lavash. Thank you for sharing the idea!!!

By: Addie

Addie — Tue, 23 Oct 2012 19:29:27 +0000

Use Giada Delaurentiis’ recipe for Creamy Polenta… Not healthy, but to DIE for. Amazing. I made it for my mother and grandmother when I had them over for brunch at my new apartment. Here’s the link…
http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-polenta-with-bacon-and-cranberries-recipe/index.html

By: Kate

Kate — Tue, 23 Oct 2012 04:30:37 +0000

Fresh polenta is so much better than the log kind!

By: Mel

Mel — Tue, 23 Oct 2012 00:13:27 +0000

Log of polenta is blech. You need to make yellow corn grits — which is basically what polenta is. You can make with cheeses and other veggies, add a little shrimp. It does harden a little as it cools, but normally you’ve eaten it by then. 🙂 When you reheat it, it softens again. Yum.

By: Michelle (Better with Berries)

Michelle (Better with Berries) — Mon, 22 Oct 2012 18:11:16 +0000

I’ve never tried cooking with Farro, but this looks like a great way to try it!

By: Gina @ Running to the Kitchen

Gina @ Running to the Kitchen — Mon, 22 Oct 2012 17:46:07 +0000

You HAVE to give “real” polenta try, not that log stuff in the refrigerated section. gross. It’s as simple as adding cornmeal to water (although butter and milk make it better) and stirring vigorously for a few minutes. I guarantee you’ll like it if you make it yourself 🙂