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| Polenta with Bolognese and Ricotta Cheese |
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Ingredients
For the Polenta 2 cups Water 
2 cups Whole Milk 1 cup Polenta 4 T. Butter ½ cup grated Parmesan Cheese 1 T Kosher Salt 1 tsp White Pepper For the Bolognese 2 T olive oil 2 T Butter 1 small onion, chopped fine 3 cloves garlic, chopped fine 1 carrot, chopped fine 1 celery rib, chopped fine 1/2 pound ground chuck 1/2 pound ground pork ¼ cup fresh chopped oregano (not dried) a 28- to 32-ounce can whole tomatoes including Kosher Salt and White Pepper to taste 1 T per serving of Mozzarella Fresca Ricotta Cheese Method Start with the sauce. In large heavy bottom sauce pot, sauté garlic in olive oil and butter. When you start to get a little color in the garlic, a dd the onions celery and carrots and sauté until the veggies get soft. Then add the beef and pork and brown those off. If the meat isn’t very lean, you can skim off some of the fat and strain of through a fine mesh strainer. Then add the tomatoes and bring to a boil and then reduce to a slow simmer, and for about 2 hours, stirring from time to time. About half way through, add the oregano and then salt and pepper. About 15 minutes from finishing the sauce, begin the polenta. In another heavy bottomed sauce pot, bring the water, milk salt and pepper to a boil. When water/milk starts to boil, reduce the heat and quickly whisk in the polenta with a wire whip. Stir with a wire whip for a couple of minutes before switching the wooden spoon routine. You see, a traditional polenta has to be made with a wooden spoon. So, use one! Stir the polenta constantly over low heat and as the polenta begins to thicken up, it will become more difficult to stir. This is a good thing. When the polenta begins to pull away from the sides of the pot, stir in the butter and cheese. To serve, spoon a good amount of polenta into a bowl and make a “well” in the center. Spoon some sauce over that and then finish with a spoonful of ricotta cheese. |
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Home  Recipes Appetizers and Sides Polenta with Bolognese and Ricotta Cheese |
