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Stacked Polenta with Bolognese Sauce

June 3, 2012

Last week I posted a recipe (if you can call it that) for a four-ingredient Italian Sausage Seasoning blend—the secret ingredient in my Bolognese sauce.

This week I’m dishing up the recipe for that Bolognese. It’s makes enough to feed a crowd and then some, and freezes well for a quick mid-week dinner. Serve it over brown rice pasta or spaghetti squash or layer it between slices of polenta and sauteed veggies for a quick “lasagne” (our lates family favorite).

Crockpot Bolognese Sauce

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF

Serves: LOTS
Prep Time:  20 minutes
Cook Time:  4-6 hours in crockpot

Ingredients:

1 pound GROUND BEEF
12 ounces GROUND TURKEY
12 ounces GROUND CHICKEN
1-2 tablespoons Italian Sausage Seasoning
3 jars of your favorite MARINARA SAUCE (I use Classico® Organic that I buy at Costco)

Directions:

  1. Brown meat together. Drain fat if desired.
  2. Season with Italian Sausage Seasoning.
  3. Add meat to bowl of food processor and pulse a few times. You want a fine-ground meat (think the texture of Taco Bell burger “meat”, gross, I know). This step makes for a thicker sauce.
  4. Toss meat into crockpot along with marinara sauce.
  5. Give it a good stir and cook on low for 4-6 hours.

Polenta Stacks

Gluten-Free | Casein-Free | Citrus-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF

  1. Slice a roll of PRE-COOKED POLENTA into 1/4-1/2″ slices.
  2. Brush with oil and pan-fry or bake until they begin to crisp a bit.
  3. Make stacks by alternating polenta slices, Bolognese sauce, your favorite sauteed veggies, maybe some of this if you can’t have dairy or maybe real cheese if you can.
  4. Serve.
8 comments

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8 comments

Nancy @ The Sensitive Pantryan June 4, 2012 at 2:15 am

I love this, Lexie. It looks delicious. I would have never thought to "grind" the meat finer…great idea. (Love your new blog look, too!)

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Poha June 7, 2012 at 3:56 am

Wow; polenta: yumm! Thanks for posting the recipe for the bolognese. We love to have major sweet-spot dishes ready-to-go, in the freezer. This one is a real winner.

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Dawn @ Cuter Than Gluten June 9, 2012 at 4:17 pm

I love the photo presentation. I really like the way it is tilted. Great job!

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Alisa June 29, 2012 at 4:18 am

I love that you make your own seasonings too! I keep forgetting about polenta and need to get on using it again. Such an easy meal.

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Maggie June 29, 2012 at 1:12 pm

Beautiful pic Lex! I love polenta 🙂

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Sarah August 19, 2012 at 12:42 am

Lexie, I just came across your blog and it's gorgeous! This recipe looks sooooo yummy! Three members of my family are on a gluten free diet (celiac disease and allergy). It's been quite the journey the last couple of years. I also do recipes that are dairy free as well.

I finally got around to starting my own gluten free blog and would love for you to check it out! Thanks and have a great day!

-Sarah
http://www.sarahbakesgfree.com

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Stasie October 23, 2013 at 5:19 pm

What crock pot do you use? I research and research and can not find a non-toxic one that seems to work well (according to user reviews) 🙁 thanks for your help and love your blog!

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Lexie October 23, 2013 at 5:42 pm

Hi Stasie,

I have switched to a pressure cooker for most of my crock pot cooking. It gets done lickety split. Like you I was searching for a slow cooker pot that wouldn't leach anything yucky. I think my search led me to models with clay (if that's what you call them) inserts … but I ended up getting a pressure cooker instead. It may not the best for cooking thick sauces, but great for chicken, stews, etc. I bought a stainless steel insert to replace the non-stick one it came with (see cuisinart). xoLexie

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