Polenta With Bolognese Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

These polenta triangles offer a tasty change of pace from the traditional pasta and sauce dish. You can make extra sauce to freeze and have on hand for busy nights.

Ingredients

• Cooking spray
• 1 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 3/4 pound ground round
• 3 garlic cloves, minced
• 1/3 cup dry red wine
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 1 1/2 cups 1% reduced-fat milk
• 1/2 teaspoon salt
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup dry polenta
• 1/2 cup (2 ounces) finely grated fresh Romano or Parmesan cheese, divided
• 1/4 cup chopped fresh basil

Directions

1. To prepare sauce, heat a large nonstick skillet coated with cooking spray, over medium-high heat.
2. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble.
3. Add wine; cook 1 minute.
4. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes.
5. Bring to a boil; cover, reduce heat and simmer 40 minutes.
6. To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan.
7. Gradually add polenta, stirring constantly with a whisk; bring to a boil.
8. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly.
9. Stir in 6 tablespoons cheese.
10. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly.
11. Let stand 10 minutes or until firm.
12. Looses edges of polenta with a knife.
13. Invert polenta onto a cutting board; cut into squares.
14. Cut each square diagonally into 2 triangles.
15. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.

Yield: 8 servings