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Beef Bolognese and Parmesan Polenta with Spinach
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
You'll master the making of both polenta and bolognese with this simple meal, plus have the added bonus of a yummy-licious dinner.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 fl. oz. Marinara Sauce
- 5 oz. Baby Spinach
- ½ cup Polenta
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1 oz. Grated Parmesan
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1 oz. Shredded Asiago Cheese
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⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories700
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Carbohydrates47g
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Net Carbs33g
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Fat35g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, follow same instructions as Step 1.
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If using 20 oz. ground beef, follow same instructions as Step 1, breaking up meat until no pink remains, 6-8 minutes.
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1 Cook the Beef
Place a large non-stick pan over medium-high heat. Add ground beef and a pinch of salt to hot pan. Cook, breaking up meat, until no pink remains, 4-6 minutes.
Add spinach and stir occasionally until just wilted, 1-2 minutes. -
2 Heat the Sauce
Add marinara sauce and red pepper flakes (to taste), and bring to a simmer. Once simmering, stir occasionally until heated through, 1-2 minutes.
Remove from burner. -
3 Make the Polenta
Once water-mirepoix mixture is boiling, pour in polenta in a steady stream. Stir constantly or whisk until incorporated.
Remove from burner and stir in butter, Asiago, Parmesan, 1/4 tsp. salt, and a pinch of pepper until combined. -
4 Finish the Dish
Plate dish as pictured on front of card, placing beef-spinach mixture on polenta. Bon appétit!
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