Polenta with Bolognese Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced undrained canned
• 0.3 cup carrots finely chopped
• 0.3 cup cooking wine dry red
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 teaspoon fennel seeds 
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 0.8 pound ground round 
• 1.5 cups milk 1% reduced-fat
• 1 cup onion finely chopped
• 2 ounces parmesan cheese fresh divided finely grated
• 1 cup polenta dry
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• knife
• whisk
• baking pan
• cutting board

Directions

1. To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble.
3. Add wine; cook 1 minute.
4. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 40 minutes.
5. To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese.
6. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly.
7. Let stand 10 minutes or until firm. Loosen edges of polenta with a knife. Invert polenta onto a cutting board; cut into 4 squares.
8. Cut each square diagonally into 2 triangles.
9. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.