by Meli C

Polenta Bolognese

{Homemade polenta + turkey bolognese}

These past few days have been refreshingly cooler in Miami, specially at night.  The perfect excuse for comfort food.

I had some leftover turkey bolognese in the fridge, and I had been meaning to pair it with polenta. This dish took all of 30 minutes to put together and it was deliciously satisfying.

I used Bob’s Red Mill corn grits in my recipe and aged real parmesan cheese – a good cheese makes all the difference!

{polenta, parmesan + bolognese}

 {Bring 3 cups of salted water to a boil & add 1 cup of dried polenta}

 {Bring heat to low and simmer 20 minutes, stirring frequently}

{After 20 minutes the polenta will be thick and ready}

To serve, simply spoon the polenta into plates or bowls and serve with bolognese on top. Finish it off with fresh ground pepper and some freshly grated parmesan cheese. Enjoy!

P.S. Chunky marinara works great too, for a delicious vegetarian version. :)

5 comments

1 Mich { 03.08.12 at 10:48 am }

Yum! Looks fabulous, babes. I do a veggie version of this with quinoa, I’ll have to try it with polenta. Perfect for winter nights!

2 Laura { 03.08.12 at 11:07 am }

This looks delicious. I’ve been wanting to make polenta at home for some time now and for some reason I haven’t. This recipe has definitely inspired me. It’s already on my soon to enjoy list!

3 Emily { 03.08.12 at 2:43 pm }

Looks great Meli! Making polenta at home is soo much healthier than eating it at a restaurant, chefs usually add unnecessary amounts of butter.

4 Polenta & Eggs — byMeliC { 03.27.12 at 8:06 am }

[…] are big polenta fans over here.  Not too long ago I shared this recipe, which is one of our favorites. This past Sunday, however, we satisfied our cravings with one of […]

5 Turkey Bolognese — byMeliC { 05.02.12 at 8:01 am }

[…] is not only great with pastas – we actually like it best served over soft polenta (as seen here). This recipe is so easy that it pretty much makes itself.  I like to make a big batch and store […]

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