TGIF!!! This has been a super long and draining week. I’m so happy the weekend is finally here. We have nothing planned and I could not be happier! Cheers for a restful, relaxing, and refreshing weekend with lots of yummy food to munch on! 🙂 I made this dish for dinner this week and personally, I loved it. I really didn’t need anything except the bread and veggie bolognese (and wine), but assumed the Mister wouldn’t have been happy with such a skimpy meal! So, I threw together a little polenta and sauteed kale and called it a dinner. I don’t know about you, but we eat a TON of green leafy veggies around here. Thankfully, Omar is finally getting used to my greens with every meal!
This meal comes together rather quickly, but like always, when making a bolognese/tomato sauce it tastes so much better the longer it simmers! I let mine simmer on low heat for a couple hours before we ate, but you really don’t have to if time doesn’t permit. I think you’ll still love it regardless!
Now, go pour yourself a glass of wine and go enjoy a delicious and healthy meal! It’s the weekend after all! Relax, eat, and enjoy time with your loved ones! <3
Roasted Garlic Polenta & Vegetable Bolognese
A super flavorful, Italian inspired meal that's sure to please everyone in your family!
Ingredients for the Vegetable Bolognese:
- 2 – 3 tbsp olive oil
- 1 diced (purple or yellow) onion
- 1 tbsp minced garlic
- 1 cup diced carrots
- 1 large red bell pepper, diced
- 1 – 8 oz package baby bella mushrooms, sliced or quartered
- 2 tbsp Italian seasoning
- 1 – 2 tbsp organic cane sugar
- 2 – 15oz cans fire roasted diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- salt and pepper to taste
- handful of chopped fresh basil and parsley
Ingredients for the Roasted Garlic Polenta:
- 1 head of garlic
- 1 tbsp olive oil
- 1 cup quick cooking polenta
- 2 cups vegetable broth or water
- 1 cup unsweetened almond milk
- salt and pepper to taste
- Preheat the oven to 400 degrees. Cut the root off of the head of the garlic, drizzle with a little olive oil, and wrap the garlic in foil. Place on a sheet pan and roast for 40 – 45 minutes, or until the cloves are soft. After the garlic has roasted, let it cool for a few minutes before squeezing the cloves out. Reserve for the polenta.
- In the meantime, in a large saute pan with deep sides (or a Dutch oven), add the olive oil to the pan on medium to medium-high heat. Once it’s hot add the onion and garlic. Cook until translucent, about 5 – 7 minutes.
- Next, add the carrots, bell pepper, and mushrooms. Let this saute for a couple minutes. Then, add the diced tomatoes, tomato paste, broth, sugar, Italian seasoning, salt and pepper. Stir together well. Bring the bolognese to a slight bubble, then reduce the heat to low, cover with a lid, and let it simmer until you’re ready to eat.
- For the polenta: Because your package of polenta might have a different liquid or cook time than the one I used, read your package directions and cook accordingly. I didn’t use an instant polenta, but it was a quick cooking polenta. My package called for 3 cups of liquid. So, I used 2 cups of broth plus 1 cup of milk. I whisked the reserved roasted garlic into my liquid before adding the polenta. Once the liquid came to a slight boil, add the polenta and whisk until it thickens. Season to taste with salt and pepper. If your polenta gets too thick, add a little more milk or broth.
- Don’t forget your crusty bread and glass of wine! ENJOY!