I agree that this is really tasty, and I too crisp the polenta triangles a bit on my cast iron griddle. However, unless you have a lot of side dishes, a small appetite, or are feeding children, this recipe serves half as many as indicated.
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)
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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
- 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
- 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
- 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.
- 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.
- 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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