Polenta With Bolognese Sauce
You can tell I liked that sauce, can’t you? It’s a delicious, hearty sauce for fall/winter. And to me, this was the perfect dinner for a chilly late fall evening. So for those of you in the Northern Hemisphere, either wait until you’ve got a chilly spring evening to make this, or just hold off until fall. Polenta is not a light meal.
This time I started the sauce a good three hours before A came home from work, so it had time to simmer. The only difference between this sauce and the one I made for the gnocchi is that I added sliced fresh mushrooms this time.
For the polenta, follow the instructions on the package. I used (powdered) goat milk rather than water to make it, and added about a cup of shredded cheese once the polenta was thickened, stirring it in so it melted before serving.
I also made extra, enough for a second meal so we can re-heat it for lunch.