GF DF Creamy Polenta with Ragu

Creamy Polenta (adapted from The Splendid Table)
3/4 cup stone-ground cornmeal
2 1/4 cups boiling water
1 cup vegetable stock



Fill a large pot with three-quarters full of water and bring to a boil. 
In a stainless steel bowl, whisk the hot water with the cornmeal until there are no lumps. Whisk in the vegetable stock. Cover the bowl with foil.

Set this on top of the pot of boiling water, making sure that the water doesn't touch the bottom of the bowl. Reduce heat to medium so that the water bubbling more slowly. Cook for 1 1/2 hours, stirring every half hour or so. Reseal the foil after stirring.


Ragu Bolognese (DF)
2 oz. pancetta
4-5 carrots, cut into small pieces
4-5 stalks of celery, cut into small pieces
1 onion, minced
1 lb. ground sirloin
1/2 cup dry white wine
2 tbsp organic tomato paste
3/4 cup vegetable stock
1 cup almond milk

Saute the vegetables and pancetta for about 10 minutes, or until onions and celery are translucent. Add the ground sirloin and cook until meat is browned, about another 5 minutes.

Stir in the wine and tomato paste. Reduce the heat to low and cook for 2 hours. The liquid mixture will reduce slowly this way. Add in the almond milk about 1/4 cup at a time. After 2 hours, the ragu should be moist, but not runny or have too much liquid.

The result is a rich, flavorful sauce that tastes wonderful over polenta.