- Baked Polenta with Bolognese Meat Sauce
Prepare the Bolognese Sauce:
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
1 carrot, chopped
1 celery stick, chopped
1 onion, chopped
9 oz (250 grams) ground beef
1 tablespoon concentrated tomato puree
Salt and pepper
For the Polenta:
1 lb and 2 oz (500 grams) coarse polenta flour
5 to 6 tablespoons butter
1 cup freshly grated Parmigiano cheese
Prepare the Bolognese Meat Sauce:
Heat the butter and olive oil in a small sauce pan and add the carrot, onion, celery, and ground beef.
Season with salt and pepper to taste.
Mix well and cook over a low heat for just a few minutes until the vegetables have softened and the beef starts to cook and turn brown.
Mix in the tomato puree with a little bit of water to dilute it and add to the sauce pan.
Cover and cook over a very low heat for 1 and 1/2 hours, adding a little hot water if the sauce appears to be turning dry.
Prepare the Polenta:
Bring 3 pints (1.75 liters) salted water to a boil (keep another pan of water boiling if necessary).
Sprinkle the polenta flour into the pan while stirring constantly.
As soon as the polenta thickens, soften it with a drop of the reserved boiling water.
Preheat oven to 400°F (205°C).
Butter a 13 × 9-inch baking dish.
Cut cooled polenta into slices 2 inches wide and 6 inches long.
Put a third of the sliced polenta in buttered baking dish.
Spoon about 1 cup meat sauce over polenta.
Dot with about 2 tablespoons butter and sprinkle with 4 to 5 tablespoons Parmigiano cheese.
Repeat with two more layers of polenta, meat sauce, butter and Parmigiano cheese, making three layers.
Bake 15 to 20 minutes or until cheese is melted.
Serve immediately. Makes 6 to 8 servings.
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