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Creamy polenta with veal and chicken bolognese

Servings:
Serves 6 to 8 Servings
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Ingredients

Bolognese
  • 1/2 cup olive oil
  • 1 cup large carrot, chopped fine
  • 1 cup medium onion, chopped fine
  • 1 cup large bulb fennel, chopped fine
  • 1 teaspoon crushed red pepper flakes
  • 3 teaspoon large garlic cloves, finely chopped
  • 1 pound ground chicken
  • 1 pound ground veal
  • 2 cup tomato sauce
  • 1 cup white wine
  • 2 cup veal stock
  • 1/4 cup butter
  • 1/2 cup parmesan cheese
Polenta
  • 1/2 cup olive oil
  • 1 cup large carrot, chopped fine
  • 1 cup medium onion, chopped fine
  • 1 cup large bulb fennel, chopped fine
  • 1 teaspoon crushed red pepper flakes
  • 3 teaspoon large garlic cloves, finely chopped
  • 1 pound ground chicken
  • 1 pound ground veal
  • 2 cup tomato sauce
  • 1 cup white wine
  • 2 cup veal stock
  • 1/4 cup butter
  • 1/2 cup parmesan cheese
  • 2 cup whole milk
  • 1 cup heavy cream
  • 5 1/2 cup instant polenta
  • 1/2 cup mascarpone
  • 1/2 cup grated parmesan cheese

Preparation

Baking Directions:

For the bolognese: In a large saucepan, heat the olive oil over low heat.

Add the carrot, onion, fennel, red pepper flakes and garlic.

Simmer for about 15 minutes, or until the moisture evaporates, stirring occasionally.

In the same pot, brown the chicken and veal then add the tomato sauce, white wine, and veal stock to the saucepan.

Stir to mix and simmer over medium to high heat, stirring occasionally, for 1½ hours or until the sauce thickens and is reduced by one quarter.

Remove from heat, stir in the butter and parmesan cheese.

Season with salt and pepper.

To make the polenta, heat milk and heavy cream in a large pot and bring to a boil then reduce heat to a simmer.

Slowly add the polenta stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed.

Remove from heat, stir in mascarpone and parmesan, and season with salt and pepper to taste.

Portion the polenta into bowls and top with the bolognese sauce.

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