Sunday, March 25, 2012

Polenta Bolognese

  • 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
  • can diced tomatoes,  do not drain (28-ounce)
  •               Polenta:
  • 1 1/2 cups 1% reduced-fat milk 
  • 1/2 teaspoon salt 
  • 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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