Creamy Polenta And Bolognese Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups chicken stock, divided
• 1/4 cup heavy cream
• 5 garlic cloves, crushed (divided)
• coarse salt
• fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2-1 teaspoon crushed hot red pepper flakes
• 1 lb ground sirloin
• 1/2 lb ground lamb
• 1/2 lb ground veal
• 1 small yellow onion, chopped
• 1/2 cup shredded carrot, chopped
• 1 celery rib, finely chopped
• 1 tablespoon fresh thyme leave, chopped
• 1/2 teaspoon allspice
• 1/2 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup quick-cooking polenta
• 1/2 cup grated parmigiano-reggiano cheese (plus extra for garnish)

Recipe

• 1 for the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
• 2 bring to a gentle simmer and lower heat so it is barely bubbling; then start the bolognese sauce.
• 3 heat a deep skillet over med-high heat; add olive oil to heated pan.
• 4 add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
• 5 add the beef, lamb, and veal to the pan; break the meat up with a wooden spoon.
• 6 brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
• 7 when the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
• 8 add in the tomatoes and lower heat to low.
• 9 simmer for 5-10 minutes; finish the sauce with the chopped parsley.
• 10 as the bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
• 11 taste for seasoning and adjust with salt and pepper.
• 12 if the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
• 13 to serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.