Polenta With Bolognese Sauce

• Sauce:
• Cooking spray
• 1 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 3/4 pound ground round
• 3 garlic cloves, minced
• 1/3 cup dry red wine
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• Polenta:
• 1 1/2 cups 1% reduced-fat milk
• 1/2 teaspoon salt
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup dry polenta
• 1/2 cup (2 ounces) finely grated fresh Romano or Parmesan cheese, divided
• 1/4 cup chopped fresh basil

1. To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble. Add wine; cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 40 minutes.
2. To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese.
3. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Let stand 10 minutes or until firm. Loosen edges of polenta with a knife. Invert polenta onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.

cooking spray, onion, carrot, ground round, garlic, red wine, salt, fennel seeds, freshly ground black pepper, tomatoes, polenta, milk, salt, chicken broth, polenta, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/polenta-with-bolognese-sauce (may not work)