- Cooking spray
- 1 cup onion chopped finely
- 1/4 cup carrot chopped finely
- 3/4 pound ground beef
- 3 medium garlic cloves minced
- 1/3 cup red wine
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon fennel seeds
- 1/4 teaspoon ground black pepper
- 1 can diced tomatoes, do not drain (28-ounce)
- 1 1/2 cups 1% reduced-fat milk
- 1/2 teaspoon salt
- 1 can chicken broth (14-ounce)
- 1 cup polenta dry
- 1/2 cup grated Romano or Parmesan cheese
- 1/4 cup chopped basil (you can use fresh)
- Start your sauce by coating a large skillet with cooking spray over medium heat, add your onion, carrot, beef, and garlic; cook 8 minutes making sure that your beef is browned, stirring enough in order to crumble you meat. Now add your wine; cook 1 1/2 minutes, 1/4 teaspoon salt, fennel seeds and pepper, and tomatoes. Bring sauce to a boil then cover and reduce heat to low, and cook at low for another 40 minutes.
- Now prepare your polenta, combine milk, 1/2 teaspoon salt, and chicken broth in a medium saucepan, slowly add polenta, stirring constantly using a whisk, bring to a boil then lower the heat to medium; cook 2-3 minutes until it becomes thick, keep stirring constantly. Stir in 6 tablespoons your favorite Romano or Parmesan cheese.
- To finish, spoon the cooked polenta into a coated with cooking spray 8-inch square baking dish. Let the polenta stand for 10-12 minutes or until firm, once firm.loosen the edges of polenta from baking dish with a knife. Invert the polenta onto a cutting board; cut it into 4 squares then cut again, each square diagonally into 2 triangles.
- Now get ready to serve by placing each triangle into 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.
- You can also leave in the baking pan and top with the sauce and serve accordingly. This is great with a salad and a glass of red wine. Serves up to 8
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