In the winter sometimes there’s nothing like a hearty warm dinner dish that fills your belly and then some. Here’s my Polenta recipe with a meat sauce on top. The Polenta itself is a vegan/vegetarian dish, however when I add my meat sauce on top, not so much. And the whole recipe is gluten-free. Yah!
Boil all the H2O, whisk in the Cornmeal. Simmer on low and stir for 20 minutes until it thickens. Trust me, you’ll know. Turn off the hear and then stir in the salt and olive oil.
1.5 Pounds of Organic Ground Beef
4 Organic Carrots diced
1 White Onion diced
1/2 Cup of Chicken Broth
26.5 Oz of Strained Tomatoes
1 1/2 Tbsp Dried Parsley
2 Bay Leaves
1 Tsp Himalayan Crystal Salt
1/2 Tsp Pepper
1/4 Cup Organic Whole Milk — yes, you can use the fat free kind if you must.
Cook the beef and add the carrots and onions. Let simmer for 5 minutes. Then add the tomatoes, parsley, bay leaves and salt. Simmer for 20 minutes uncovered and stir occasionally. Then add the pepper and milk and stir. If you need to, add more seasonings but you should be good 🙂
I like to shred some cheese on top of the meat sauce which is on top of my polenta. I used about 1/4 cups of Paremesean cheese. But I also think cheese goes with anything, even cardboard.