baked polenta with ragu, ricotta, & dippy eggs


Live from New York City... ITS SNOWING! *I say that in my best snl voice* Its November 15th and it is snowing. Theres a little bit of rain here and there which makes it even worse. Don't get me wrong I love the snow but damn it freaking came fast. One day all the leaves were yellow and red and the next its totally freezing out. It feels like if I don't order a pizza and watch a movie about a finding love in a NYC Blizzard then this weather would have been an absolute waste. Fear not though, this is exactly what I did. I ordered some papa johns and watched two night stand. I think it's the third time I saw it and I still love it. The characters are quirky, weird, and cute. Good movie, good movie. Give it a watch. 

As for today's post, doesn't it look delicious?! Ahhhh... I can look at it all day. That drippy egg is perfection. 

I know polenta has always been given a bad rep for being that dish that requires too much attention and not enough satisfaction. Which is true. It can be a total drag to make but don't worry this dish makes polenta as easy as possibly and all you need is a regular oven with no supervision. It's as simple as that and it tastes amazing! The meat sauce is made separately on the stove top but you can always just forget the meat and just top it off with plain tomato sauce before you broil it. As for me, I was craving the meat so I went for it. I stand by my decision because my meat sauce was hella bomb.





Baked Polenta with Ricotta, Beef Ragu, & Drippy EggsServes 2 - 3


INGREDIENTS

For the polenta

1/2 cup of polenta 

2 cups of water 

2 tbsp of butter 

2 tbsp of nutritional yeast 

For the beef ragu 

1/2 pound of ground beef

1 tsp garlic powder

1 tsp onion powder

1 tsp cornstarch 

salt & peper to taste

2 tbsp oil 

1/2 cup of tomato sauce 

1/2 cup of water 

For Serving

2 eggs

6 tbsp whole milk ricotta 

INSTRUCTIONS: 

For the polenta

1.) Preheat your oven to 350 degree Fahrenheit. 

2.) In a baking dish, add in the polenta, water, butter, and nutritional yeast. 

3.) Bake for 45 minutes. 

For the Meat Sauce

1.) In a bowl, mix together your ground beef with the garlic powder, onion powder, cornstarch, salt, and pepper.

2.) On medium high heat, heat up the oil in a skillet and brown the seasoned meat mixture while break up any big pieces. 

3.) Once the meat is cooked, add in the the tomato sauce and water. 

4.) Let it simmer for 15 minutes or until your polenta is cooked.

For Serving

At this point, your meat sauce and polenta should be ready to go.

1.) Carefully take the polenta out of the oven. Give it a good stir. 

2.) Make two separate indents in the polenta. Crack open one egg and place it into the indent. Repeat for the second egg

3.) Top the polenta with the beef ragu and dollop on the ricotta being careful not to cover the egg 

4.) Broil on low for 8 minutes. This will give you a drippy egg! *For a medium egg: Broil 10 - 12 minutes* For a hard egg: Broil for 15 minutes*

5.) Enjoy hot with a baguette to sop up all the goodness!


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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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