POLENTA WITH BOLOGNESE SAUCE, a very simple and delicious first course perfect for Sundays and wintertime, always great, with ground meat.
Polenta with Bolognese sauce is a perfect dish for Sundays, an alternative to classic baked pasta or lasagna, a traditional recipe widespread throughout Italy, definitely very good.
A very simple first course typical of Emilia cuisine, combining the softness of polenta with the bold taste of Bolognese sauce, this recipe is excellent if you are looking for a rich first course that can also serve as a main dish.
This dish is perfect for cold winter nights, but can be enjoyed in any season of the year. In this article, we’ll explore how to prepare polenta with Bolognese sauce, its main ingredients, and the steps necessary to achieve a perfect result.
Join me in the kitchen today for polenta with Bolognese sauce.
- Difficulty: Easy
- Cost: Very low cost
- Preparation time: 30 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz cornmeal (for polenta)
- 3 cups water
- 1 tsp salt
- as needed Bolognese sauce
Steps
Prepare the Bolognese sauce HERE the recipe or a simpler one if you prefer, the sauce still requires at least a couple of hours of cooking.
Put the water in a saucepan and bring it to a boil then pour in the polenta cornmeal at once, the salt and stir for about 7-8 minutes, stirring continuously with a spoon.
Remove the polenta from the saucepan and pour it into a deep baking dish, level it and make an indentation in the center, add the Bolognese sauce and serve.
You can add grated cheese if you prefer or provolone, as you like.
Bon appétit
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Polenta with Bolognese Sauce
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Polenta and Bolognese Sauce
Once the Bolognese sauce is ready, it can be served over hot polenta. It is possible to garnish with grated Parmesan cheese and a bit of fresh parsley for a touch of freshness.
