Entrée: Italy – Polenta con Ragù alla Bolognese (Polenta with Bolognese Sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
5 min
Cook
30 min
Total
35 min
Ingredients
1 cup (250 g) coarse polenta (cornmeal) 5–6 cups (1.2–1.5 liters) water or half water, half milk/stock, salted 3 tbsp (40 g) butter 1 / 2–3 / 4 cup (50–80 g) grated Parmigiano-Reggiano 1 to 1 1 / 4 lb (500–600 g) ragù alla Bolognese, warmed Salt to taste
Instructions
1. Bring water (or water/stock mix) to a boil in a heavy saucepan, season with salt. Gradually whisk in polenta to avoid lumps. 2. Reduce heat and cook, stirring frequently, until thick and creamy (15–40 minutes depending on grind), adding a little more liquid if too stiff. 3. Stir in butter and Parmigiano; adjust seasoning. 4. Spoon polenta onto warmed plates, top with hot ragù and an extra sprinkle of Parmigiano. 5. Serve immediately while polenta is creamy.
Nutritional Information*
Per serving | Servings: 4
Calories: 366 kcal
Carbohydrates: 50.3 g
Protein: 9.8 g
Fat: 14.9 g
Saturated fat: 8 g
Cholesterol: 35 mg
Fiber: 4.6 g
Sugar: 0.4 g
Sodium: 392 mg
Potassium: 211 mg
Calcium: 155 mg
Iron: 2.24 mg
Vitamin A: 118 µg RAE
Vitamin D: 0.1 µg
Generated: 2026-11-05T21:52:38+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.