Virtual Cook Along with Be Mighty

Join us for our August cook along with Adam Sweet

This month, we're making polenta and ragu with guest chef Adam Sweet from Problem Child! Join us on Thursday, 8/21 at 6pm, livestreamed on Facebook and Instagram. Register for your free recipe kit and pick up at Children's Library on 8/20!

Polenta & Ragu

Ingredients:

1 lb ground beef
1/2 lb Italian sausage
1/4 cup olive oil
1 cup minced yellow onion
1 cup minced carrot
2 cloves minced garlic
28 oz can crushed tomato

2.5 cup water
2.5 cup milk
1 ts salt
1 cup white or yellow grits
4 tb butter

Texas toast or crusty bread
Parmesan
Fresh parsley

Instructions:
1.  Add olive oil, carrot, and onion to pan on medium heat and cook til onions are translucent.
2.  Add 2 cloves minced garlic to the carrot/onion mixture and cook 2 more minutes.  Remove from heat.
3.  Add sausage and beef to a hot pan and cook til browned.  Optional to strain off the rendered fat at this point, do whatever you mom did when cooking ground meat.
3.  Combine the meat, veggies, and canned tomato to pan and bring to a simmer.  Let go for about 30 minutes.  Salt and pepper to taste.
4.  While meat sauce is simmering bring water, milk, and salt to a boil in a sauce pot.
5.  When liquid comes to a boil slowly add the grits while stirring gently, this is to avoid clumping.
6.  Once grits have thickened add butter and mix in.  

To plate:  add grits to a bowl, meat sauce on top, grate parm on top, and add chopped parsley.  The bread is optional, but a great vessel for wiping the plate clean.

Feel free to replace meat sauce with bbq pulled pork, and some coleslaw and you have a completely different dish that is equally delicious.