Fried Polenta over Spciy Vegetarian Bolognese

Before I made this dish I was thinking about how I really wanted some ice cream.

But not just any ice cream. Creamy super delicious and extra amazing ice cream. Lately I really enjoy pistachio ice cream. Hmmm...dreaming of pistachio ice cream but first...

I made this dish. I wasn't sure what I was going for at first but then it all came together.


I started with the bolognese sauce thinking I was going to but it over spaghetti but then I remembered seeing a photo a friend took of a fried polenta cake and how delicious it looked. So, I made fried polenta.


It was the best idea and compliment to this bolognese. Which isn't so traditional but hey for a vegetarian bolognese I think it is pretty delicious. And a little spicy. Just how I like things. Just how I like life.


If you are thinking...I will just make the bolognese over pasta. I would say that is a great idea. You don't like polenta. So you think. But I say you give polenta another chance. So different from creamy polenta. Fried Polenta...It will change your mind I swear. The crust that forms on the outside of the polenta cake is so so delicous. This might be my favorite part. I hope it will be yours too!

Fried Polenta over Vegetable Bolognese

For the Bolognese:

1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped green pepper
1 (8-ounce) package cremini mushrooms (or white button), diced
1/2 cup dry red wine
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes with basil, undrained
1 package of veggie crumbles
1 tsp paprika
1/2 tsp red pepper flakes


Heat oil in a large saucepan over medium-high heat. Add onion, carrot, pepper, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water, tomatoes and spices to onion mixture. Stir in veggie crumbles. Cover, reduce heat, and simmer 40 minutes. Keep warm.

Ladle into a shallow bowl and top with fried polenta. Serve immediately.

For the Polenta:

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
1/4 cup Parmesan cheese
3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the cheese and butter, stir until melted.

Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Once the polenta has chilled and set cut into into squared. Heat the butter in a heavy large skillet over medium-high heat. Fry the polenta pieces until golden brown on all sides, about 3 minutes per side.