Bolognese Polenta Bake
This Bolognese Polenta Bake Recipe is a great meal to make over the weekend. Leftovers will keep for 2 days in the fridge, or 3 months in the freezer. Reheat in the oven until piping hot.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Ingredients
- 1 tsp garlic-infused oil
- 500g (1lb 2oz) lean beef or lamb mince
- 1 brown onion, grated or finely diced
- 2 large garlic cloves, finely grated
- 500g (1lb 2oz) tomato passata (strained tomatoes)
- 1 low-salt beef stock cube
- 2 tsp dried mixed herbs
- 2 tbsp Worcestershire sauce (optional)
- 2 tsp smoked paprika
- 1 tsp sugar (optional)
- Freshly ground black pepper
- 1 low-salt chicken stock cube
- 1 litre (35fl oz) milk
- 180g (6¼oz) fine polenta (cornmeal)
- 30g (1oz) unsalted butter
- 100g (3½oz) smoked Cheddar cheese, grated
- 2 tbsp breadcrumbs
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