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Late Summer Vegetable Bolognese with Creamy Polenta

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 6

INGREDIENTS

1 handful

Basil, fresh

1

Bell pepper

2

Carrots

1 cup

Cherry tomatoes

2

ears Corn

2 cups

Cremini mushrooms

4 cloves

Garlic

1 28 ounce can

San marzano tomatoes

1

Sweet onion, small

2 tbsp

Thyme, fresh

1

Zucchini

1 cup

Polenta, instant

2

Kosher salt and pepper

4 tbsp

Olive oil, extra virgin

1/2 cup

Walnuts, raw

2 tbsp

Butter

2 cups

Whole milk

1 cup

White wine