Sunday, August 16, 2009

Beef Bolognese Sauce Over Creamy Polenta

I have made bolognese sauce before, but have always served it over pasta, which is traditional. Tonight I served it over creamy polenta. It was absolutely heavenly. Usually to make this sauce from scratch you start with carrots, onions and celery. But since last week I made Giada's homemade marinara sauce, which already has those vegetables, I just used the sauce I had in my freezer. This saved a lot of time.

Ingredients for the Sauce:
1 Tbsp olive oil
1 lb. lean ground beef
3 cups of Giada's marinara sauce (Find the recipe here.)
8 leaves of fresh basil, chopped
1/4 cup fresh flat-leaf parsley, chopped
salt and pepper to taste
1/4 cup grated parmesan or romano cheese

Ingredients for the Polenta:
2 cups chicken broth
2 cups milk
1 cup yellow cornmeal

In a large skillet over medium high heat, add the oil. Once hot add the ground beef. While it browns, break up the meat with a wooden spatula so there aren't any large lumps. Add the sauce, basil, parsley and salt and pepper to taste. Let simmer for 30 minutes. Stir in the cheese. Check for seasoning.

In a medium saucepan bring the broth and milk to a boil. (Keep an eye on it because as soon as I turned my back for one second, it boiled over and made a mess on my stovetop. Some of my readers may have remembered this happen to me before. I don't know what my deal is with polenta, but I digress.) Once it comes to a boil, reduce heat to low and whisk in the polenta. Continue to stir for 5 minutes. Remove from the heat.

Serve the polenta in the bottom of a bowl and top with some of the bolognese sauce. Makes 4 servings.

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