bolgnese_olenta

Beef Bolognese Over Herbed Goat Cheese Polenta With Spring Swiss Chard | Carolyn Melchionna of the Salvation Army

Ingredients

Herbed Goat Cheese Polenta

  • 6 cups of water
  • 2 tsp salt
  • 1 3/4 cup cornmeal
  • 6 oz goat cheese
  • 3 Tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tsp ground pepper

Bring water to a boil in a heavy sauce pan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and is tender, stir often for about 15 minutes. Remove from heat and add cheese, herbs and pepper.

Sauteed Swiss Chard

  • 2 Tbsp extra virgin olive oil
  • I large bunch of Swiss chard cut into 1″ slices
  • 1 bunch of scallions cut into 1″ pieces
  • Salt
  • Black pepper
  • Heat olive oil in saute pan. Add swiss chard to wilt. When wilted add scallions and saute till tender. Season with salt and pepper to taste.

Grass-fed Beef Bolognese

  • 1 lb ground beef
  • 3 portabello mushroom caps, cut in halve then sliced about 1/2″
  • 1 onion, small dice
  • 1 carrot, small dice
  • 6 cloves of garlic, chopped fine
  • 2 cups dry red wine
  • 4 oz tomato paste
  • 3 cups beef stock
  • 1 tsp fresh thyme
  • salt
  • pepper

Brown beef in a large saute pan (drain off excess fat if necessary). Add onions and carrots, saute till slightly brown. Add mushrooms, saute until their water evaporates. Add garlic, do not let it brown. Add wine and reduce by half. Stir in paste to thicken. Add stock and thyme and let simmer until it is thick. Season to taste.

2 replies
  1. Sandra Bogosian
    Sandra Bogosian says:

    This looks DELICIOUS! I would like to make these recipes, but I want to know the “cut” of beef (recipe says “ground” beef, which it’s not). Please let me know what kind of beef to buy. Thanks!!

    Reply
    • PFM
      PFM says:

      Sandra, This was delicious! Carolyn prepared this dish perfectly in the rain on Thursday. It was to-die-for delicious and those who braved the rain can vouch for her expertise. The dish sang! During the demonstration she used a ground grass-fed beef from Dufort Farms (Fulltime at the market throughout 2013). The dish can be made with a stew cut as well, but you would need to braise it for longer (say between 2 and 3 hours, low on the stove top, or 300 in the oven). Let us know if you need more tips because this dish is worth making!

      Reply

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