Recipes

This habañero oyster ragu delivers on all of the coziness of a classic ragu, but requires little more than 15 minutes to cook. While the polenta is certainly a bit demanding, as it requires your undivided whisking attention, the rest of this dish comes together with ease. Consider this a new weeknight classic for the chilly season ahead.

1 tablespoon olive oil

½ large yellow onion, finely chopped

Fine sea salt to season

1 small carrot, finely chopped

1 large celery stalk, finely chopped

2 cloves garlic, minced

½ teaspoon red pepper flakes

½ teaspoon dried oregano

1 cup (8 ounces) canned tomato puree

1 can Ekone Habañero Oysters, cut into bite size pieces

1 cup fine yellow polenta

Sea salt to season

1 bay leaf

1 heaping tablespoon butter

½ cup grated parmesan

Fresh cracked black pepper to season

Chopped parsley to serve

Heat the olive oil in a small frying pan. Add the chopped onion, carrot, celery and a generous pinch of salt to the pan, and stir to coat the vegetables in the warm fat. Cook over medium-low heat, stirring occasionally, until everything has softened and begins to take on a touch of color - about 8 minutes. Add the garlic, red pepper flakes, and oregano. Stir to coat, and cook for another minute or two - until the garlic has softened and begins to smell aromatic. Add the tomato puree and a small pinch of salt, and bring the mixture up to a simmer. Cook until the sauce has reduced in volume by about 20%, about 5 minutes. Fold in the oysters and cook until they’re just warmed through. Taste for seasoning and adjust with an extra pinch of salt if needed.

To make the polenta, bring 4 cups of water to a boil. Season the water with a generous pinch of salt and add the bay leaf. Pour the polenta into the boiling water, whisking constantly as you do to prevent any lumps from forming. Making polenta, as simple as it is, is rather demanding of your attention - you’ll need to whisk near constantly as it simmers away. Keep whisking until the polenta is cooked and has reached the consistency of a runny porridge, about 15-20 minutes. Take the polenta off the heat and fold in the butter and parmesan. Season with freshly cracked black pepper and another pinch of salt if necessary.

Serve the oyster ragu on a warm bed of polenta, with a scattering of chopped parsley to garnish.