MUSHROOM NEBBIOLO + POLENTA
↓ PDP Description ↓
An ode to Piedmont—one of our favorite regions of Italy—inspired by everything we love about the place: earthy mushrooms, creamy polenta, and Nebbiolo wine. We braise a medley of oyster, cremini, and shiitake mushrooms with wine, shallots, and aromatics, then top it with a rich polenta made with heirloom New Jersey corn from cult greenmarket favorite Lani’s Farm.
Comes in oven-ready tray. Just bake according to instructions, and then broil for five minutes for brûléed polenta perfection!
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
An ode to Piedmont—one of our favorite regions of Italy—inspired by everything we love about the place: earthy mushrooms, creamy polenta, and Nebbiolo wine. We braise a medley of oyster, cremini, and shiitake mushrooms with wine, shallots, and aromatics, then top it with a rich polenta made with heirloom New Jersey corn from cult greenmarket favorite Lani’s Farm.
Comes in oven-ready tray. Just bake according to instructions, and then broil for five minutes for brûléed polenta perfection!
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
An ode to Piedmont—one of our favorite regions of Italy—inspired by everything we love about the place: earthy mushrooms, creamy polenta, and Nebbiolo wine. We braise a medley of oyster, cremini, and shiitake mushrooms with wine, shallots, and aromatics, then top it with a rich polenta made with heirloom New Jersey corn from cult greenmarket favorite Lani’s Farm.
Comes in oven-ready tray. Just bake according to instructions, and then broil for five minutes for brûléed polenta perfection!
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS
MINIMUM ORDER $55
TRI-STate Area
Wednesday
MINIMUM ORDER $95
Boston
Monday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal