Entrée: Italy – Polenta con Ragù alla Bolognese (Polenta with Bolognese Sauce)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 30 min

Total 35 min

Ingredients

1 cup (250 g) coarse polenta (cornmeal)
5–6 cups (1.2–1.5 liters) water or half water, half milk/stock, salted
3 tbsp (40 g) butter
1 / 2–3 / 4 cup (50–80 g) grated Parmigiano-Reggiano
1 to 1 1 / 4 lb (500–600 g) ragù alla Bolognese, warmed
Salt to taste

Instructions

1. Bring water (or water/stock mix) to a boil in a heavy saucepan, season with salt. Gradually whisk in polenta to avoid lumps.  
2. Reduce heat and cook, stirring frequently, until thick and creamy (15–40 minutes depending on grind), adding a little more liquid if too stiff.  
3. Stir in butter and Parmigiano; adjust seasoning.  
4. Spoon polenta onto warmed plates, top with hot ragù and an extra sprinkle of Parmigiano.  
5. Serve immediately while polenta is creamy.