Polenta with Bolognese Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke

These polenta triangles offer a tasty change of pace from the traditional pasta and sauce dish. You can make extra sauce to freeze and have on hand for busy nights.

Yield: 8 servings (serving size: 1 triangle, 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.9g
  • Carbohydrate: 28.6g
  • Fiber: 3.7g
  • Cholesterol: 38mg
  • Iron: 2mg
  • Sodium: 604mg
  • Calcium: 183mg


  • Sauce:
  • Cooking spray
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 3/4 pound ground round
  • 3 garlic cloves, minced
  • 1/3 cup dry red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • Polenta:
  • 1 1/2 cups 1% reduced-fat milk
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup dry polenta
  • 1/2 cup (2 ounces) finely grated fresh Romano or Parmesan cheese, divided
  • 1/4 cup chopped fresh basil


  1. To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble. Add wine; cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 40 minutes.
  2. To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese.
  3. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Let stand 10 minutes or until firm. Loosen edges of polenta with a knife. Invert polenta onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.
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