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Polenta with Parmesan Cheese and Bolognese
Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.
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Servings: 4
Calories: 546kcal
Ingredients
- 1½ cups 180g stone-ground coarse polenta (not instant)
- 2½ cups 600ml water or chicken broth
- 3½ tbsp 50g unsalted butter
- 1¾ oz 50g Parmigiano Reggiano, freshly grated
- Salt to taste
TO SERVE
- 5 –6 oz Classic Bolognese Sauce, warmed
- additional parmesan optional
Instructions
- Bring water or broth to a boil in a heavy-bottomed saucepan. Salt generously.
- Reduce heat to low. Pour polenta in a thin, steady stream while whisking constantly to prevent lumps from forming.
- Switch to a wooden spoon. Cook over low heat, stirring every few minutes, for 40–45 minutes. The polenta is ready when it pulls away cleanly from the sides of the pot.
- Remove from heat. Stir in butter and Parmigiano until fully incorporated. The texture should be creamy and pourable: not stiff.
- Warm the bolognese sauce separately in a small saucepan over low heat.
- Spoon polenta into warmed deep bowls. Top with bolognese sauce in the center and additional parmesan. Serve immediately.
Nutrition
Calories: 546kcal | Carbohydrates: 2g | Protein: 18g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 800mg | Potassium: 57mg | Sugar: 0.4g | Vitamin A: 1612IU | Calcium: 599mg | Iron: 0.4mg
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