Chef Ian Cookson’s Polenta Bolognese

Bolognese

5 lbs ground Italian Sausage

5 lbs ground beef
2 carrots diced
1 onion diced
2 celery stalks diced
16 oz peeled diced tomatoes
16 oz tomato puree
1 bottle red wine
2 T Italian seasoning
2 T Cajun seasoning
S&P

Procedure
Brown meat in heavy bottom skillet and remove fat and set aside. In Dutch oven use some of the fat
from meat to sweat carrots onion garlic and celery. Cook on med heat until onions are translucent. Turn
up heat to brown veg. Then deglaze with some of the wine. Add cooked meat, and tomato products
with half of the wine and cook on med for 20 min add another quarter of wine and cook another 10 min.
Finish with remaining wine salt and pepper to taste.

Polenta
4 c Polenta (corn grits)
2 qts stock
4 T butter
2 c heavy cream
1 c parmesan
S&P

Procedure

In a large saucepan melt 3 T butter. Add polenta to butter and toast until aromatic. Using the risotto
method add stock incrementally until soaked in then add more. When desired doneness is achieved add
cream and parmesan then reduce. Mount with remaining butter and serve under your favorite item.