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1
For the creamy polenta, combine 3 cups of the chicken stock, the cream, 1 of the crushed garlic cloves, salt, and pepper in a saucepot over medium-low heat.
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2
Bring up to a gentle simmer and lower the heat so it is barely bubbling, then start the Bolognese sauce.
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3
Heat a deep skillet or heavy-bottomed pot over medium-high heat.
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4
Go once around the pan with a slow stream of EVOO.
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5
Add the remaining crushed garlic and the red pepper flakes and infuse the oil for 15 seconds.
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6
Add the beef, pork, and veal and break the meat up with a wooden spoon.
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7
Brown the meats for 3 minutes, then add the onion, carrots, celery, thyme, allspice, salt, and pepper and continue browning for 5 minutes more.
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8
Use the pocket of time to make the roasted veggies, page 227.
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9
When the vegetables are tender, add the wine and scrape up the drippings, then add the remaining 1 cup of chicken stock and reduce for 5 minutes.
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10
Add the tomatoes and reduce heat to low.
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11
Simmer for 5 to 10 minutes to combine flavors.
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12
Finish the sauce with the chopped parsley.
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13
As the Bolognese sauce is in its last 5 to 10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stockcream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
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14
Taste for seasoning and adjust with salt and pepper.
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15
If you find the polenta is thickening up so much that it is not creamy and it is becoming stiff, you can loosen it with a little more chicken stock or water.
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16
Turn the heat off and stir in the cheese.
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17
To serve, divide the creamy polenta among 4 bowls, top the polenta with a BIG serving of the Bolognese sauce, and garnish with some more grated cheese.
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18
Polentas like a magical porridge when you are in a carbohydrate-depravation depression.
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19
It is delicious and easy, and when you cook it creamy-style, a little dry polenta goes a long way in the tasty cooking liquid.
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20
I eat it guilt free!
