Bison Bolognese over Crispy Goat Cheese Polenta

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This deep, hearty Italian dish is made even healthier and heart-friendly with the use of grass-fed bison. The tomatoes add earthiness, and the crispy polenta has a nutty corn crunch with just a touch of creaminess.
  • Prep Time:
    270 min
  • Cook Time:
    60 min
  • Ready Time:
    5 hour, 30 min
  • Servings
    4-6 servings

Ingredients

Polenta:

  • 3 cups of water
  • 1/2 cup milk
  • 1/2 small onion(s) minced
  • 1 cup cornmeal coarse ground
  • 1/4 cup goat cheese
  • 2 tablespoons olive oil pure

Bolognese:

  • 1 tablespoon olive oil pure
  • 16 ounces buffalo ground, grass-fed
  • 1 medium carrot(s) chopped
  • 1 small onion(s) chopped
  • 1 stalk celery chopped
  • 3 cloves garlic minced
  • 1 cup beef stock or bone broth low-sodium
  • 2 cups tomato(s) jarred, crushed

Directions

For the polenta heat the water, milk, and onion to a simmer. Stir in the cornmeal in a steady stream and whisk to get rid of all lumps.

Bring to a simmer and cook for 20-30 minutes on low heat, stirring often. The polenta should be smooth and soft and pull away from the pan when stirred.

Spread the polenta on a baking sheet and sprinkle with crumbles of the goat cheese. Mix gently to combine while still leaving clumps of cheese. Chill for 3-4 hours or until set.

While the polenta is cooling, heat 1 tablespoon of olive oil in a heavy-bottomed saucepan or stockpot.

Saute the ground bison for 5-6 minutes or until cooked. Add the carrot, onion, and celery and cook for 3-5 minutes more. Add the garlic and stir for 1-2 minutes. Add the stock and tomato and bring to a simmer.

Simmer on low heat for 45 minutes to 1 hour or until thick.

When the polenta is chilled, cut into triangles and sear in the remaining olive oil for 3-5 minutes on each side or until brown and crisp.

Serve the bolognese over the polenta and garnish with fresh herbs.

TIPS AND NOTES:

For an even leaner dish, try this with ground white meat turkey or chicken. Parmesan, feta or mozzarella are also great in the polenta. To make this quick at dinnertime, cook the polenta a day ahead of time and refrigerate overnight. You can make a big batch, cut them into triangles and freeze in Ziploc baggies for a quick snack or accompaniment to any Mediterranean dinner.

Remember to use organic cornmeal for the polenta, as most conventional corn is genetically modified.

Nutritional Information

Amount Per Serving

  • Glycemic Load: 24
  • Calories: 393
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 1.8g
  • Monounsaturated Fat: 7.9g
  • Cholesterol: 47mg
  • Sodium: 295mg
  • Potassium: 787mg
  • Total Carbohydrate: 43g
  • Dietary Fiber: 5g
  • Sugars: 3g
  • Protein: 23g

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