Quick Bolognese over Polenta Fries
A little bit Italian sauce, a little bit Canadian poutine, but with the different combination of crunchy "fries" and savory sauce, no cheese is necessary.
Ingredients
- 2 Tbs extra virgin olive oil divided
- 1 18 oz tube polenta, cut into 2 x 1/2-inch "fries"
- 2 Tbs Italian flat-leaf parsley finely chopped
- 1 large clove garlic
- kosher salt
- fresh cracked pepper
- 1 8 oz pkg mushrooms, chopped
- ½ cup diced onion
- ½ cup red wine
- 1 medium carrot finely grated
- 2 cups Marinara or spaghetti sauce a good quality one!
- ½ cup cannelini beans drained and rinsed
- garnish: drizzle olive oil chopped fresh herbs (such as parsley, oregano, and/or basil)
Instructions
- Heat the over to 425F.
- Toss the cut polenta fries in 1 Tbs olive oil, the garlic, and parsley. Season well with salt and pepper. Spread in a single layer on a bake sheet. Bake at 425F for 20-30 minutes until sizzling, golden brown, and lightly crispy.
- While polenta is cooking, heat a large nonstick skillet on high heat. Add the remaining 1 Tbs oil and mushrooms and cook, tossing regularly, until well browned. Add the onion and cook until onion is translucent and lightly browned. Add the red wine to deglaze the pan, scraping up all the browned bits. Add the carrot, beans, and marinara sauce. Heat through. Season to taste with salt and pepper.
- Serve the bolognese over the polenta fries. Drizzle a little olive oil over and top with fresh herbs (to make it pretty!).
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!