Sunday, 17 May 2015

Polenta Bolognese


  • 1 cup polenta
  • 1 tbsp chopped fresh rosemary leaves
  • ½ cup grated parmesan cheese
  • 1 tbsp butter
  • 1 litre water
Ingredients-Bolognese Sauce:
  • 500 gm beef mince
  • 1 onion coarsely chopped
  • 1 medium capsicum, coarsely chopped
  • 1 jar passata
  • 1 tbsp minced garlic
  • 1 tbsp worcestershire sauce
  • 1 cup rice flakes
  • Olive oil
  • 1 cup grated tasty cheese
  • Additional ½ cup parmesan cheese
  • Pre-heat oven to 200°C
  • Bring 1 litre water to boil in saucepan
  • When boiling, gradually add polenta, stirring vigorously
  • Stir in rosemary
  • When the polenta is thick, remove from heat, stir in parmesan cheese and butter 
  • Pour polenta into an oven-proof rectangular (30cm x 20cm) casserole dish, spread evenly and place in fridge until the sauce is prepared
  • Saute onion & capsicum in a non-stick pan with a little olive oil
  • When onion and capsicum are soft, stir through the worcestershire sauce
  • Add mince, stir occasionally until mince is browned
  • Add passata and stir through, cover and simmer for about 10 minutes
  • Stir through the rice flakes until evenly mixed
  • Remove polenta from fridge and pour sauce over polenta, spread out evenly over the polenta
  • Sprinkle grated cheese evenly over the sauce
  • Dust with parmesan cheers
  • Place in oven for 30 to 40 minutes--until it browns on top
  • Remove from oven and wait 10 minutes or so before serving
  • Serve with salad

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