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Del Monte Foods
Baked Polenta with Sauce Bolognese
Recipe Yield: Portions: 48 (6 oz.)
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| Featuring Contadina Deluxe Spaghetti Sauce |
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| Ingredients: |
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POLENTA |
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9 qts.
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Water |
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6 tsps.
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Salt |
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12 cups
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Cornmeal, yellow |
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BECHAMEL SAUCE |
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3 qts.
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Milk |
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1 lb.
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Butter |
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2 1/2 cups
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Flour |
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BOLOGNESE SAUCE |
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8 lbs.
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Beef, ground |
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1/2 gal.
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Milk |
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1/2 Tbsp.
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Nutmeg, ground |
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SPAGHETTI SAUCE COMBINATION |
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1 No. 10 Can
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Contadina Deluxe Spaghetti Sauce |
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3 Tbsp.
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Salt |
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1 Tbsp.
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Pepper |
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1 tsp.
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Nutmeg, freshly grated |
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ASSEMBLY |
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4 cups
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Parmesan cheese, grated |
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Instructions:
- POLENTA: Bring salted water to a rolling boil in a heavy pot. Add the cornmeal in a steady stream, stirring constantly.
- Cook the polenta over moderate heat, continuing to stir for about 30 minutes or until it pulls away from the side of the pot, or bake at 350 degrees F. for 30 minutes.
- Divide and pour the polenta onto four buttered insert pans.
- BECHAMEL SAUCE: Scald the milk. Do not boil. In a sauce pot, melt the butter and make a roux by adding the flour, stirring constantly, avoiding any color for at least 3 minutes. Remove from heat.
- Add the milk a little at a time to the roux OFF the fire, stirring or whipping constantly. Cook the sauce slowly over low heat for approximately 30 minutes. Strain the sauce and set aside.
- BOLOGNESE SAUCE: Season the ground beef with the nutmeg and fully cook. Add the milk and reduce until all the milk has evaporated. Add the Contadina Deluxe Spaghetti Sauce and simmer for 30 minutes. Combine the Bechamel sauce with the meat mixture.
- ASSEMBLY: Divide the Bolognese Sauce between two of the insert pans over the polenta. Remove the polenta from the two remaining sheet pans and invert over the Bolognese Sauce. Top with grated Parmesan cheese.
- Spread a layer of Bolognese Sauce on top of the polenta and bake at 425 degrees F. until hot (165 degrees F.) and cheese is browned and crusted. Let stand for 15 minutes before serving.
- OTHER USES: Serve over spaghetti or rigatoni. Use for lasagna. Mix with spinach for cannelloni, or a spinach roulade. Use in a Risotto.
- Recipe developed and tested at the Culinary Institute of America.
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