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.
Estimated 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
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.