Creamy polenta, earthy mushrooms, and an infusion of fresh ricotta. This dish from Chef Richard DeShantz is rich, creamy and soul satisfying, in the best way possible.
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Extract the full flavor of rabbit with this ragu featuring both Bianco DiNapoli San Marzano Tomatoes + Grist & Toll's Polenta! A slow-cooked dish light enough for summer, this ragout is packed with flavor + soul satisfaction.
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Made with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it's texture, flavor, and ability to meld well with other ingredients both sweet and savory.
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