Creamy Polenta And Bolognese Sauce

1. 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. 2

   Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.

3. 3

   Heat a deep skillet over med-high heat; add olive oil to heated pan.

4. 4

   Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.

5. 5

   Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.

6. 6

   Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.

7. 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. 8

   Add in the tomatoes and lower heat to low.

9. 9

   Simmer for 5-10 minutes; finish the sauce with the chopped parsley.

10. 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. 11

    Taste for seasoning and adjust with salt and pepper.

12. 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. 13

    To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.

* Per serving · 4 servings · Values may vary.