Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; calories from fat 30%; fat 8.8g; saturated fat 3.8g; mono fat 3g; poly fat 0.3g; protein 15.9g; carbohydrates 28.6g; fiber 3.7g; cholesterol 38mg; iron 2mg; sodium 604mg; calcium 183mg.
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