BISON BOLOGNESE WITH POLENTA

A great appetizer or lunch dish. Creamy polenta with sharp Parmesan cheese compliments the richness of tomatoes, garlic and bison.

• 1 lb ground bison

• 1 medium onion, diced finely

• 1 carrot washed, peeled, and finely diced

• 3 garlic cloves, minced

• 1/4 cup extra virgin olive oil

• 1/4 tsp fresh thyme leaves

• Salt and black pepper to taste

• 1 (6 oz.) tomato paste

• 1/2 cup milk

• 1/2 cup water for bolognese

• 3 cup water for polenta

• Pinch of sea salt

• 1 cup extra fine ground semolina or corn meal

• 1 cup grated Parmesan cheese

BOLOGNESE

1. In a heavy bottomed skillet, add all of the vegetables and olive oil.

2. Sauté over medium high heat until the onions become translucent, stirring frequently to prevent burning, and to facilitate even cooking. About 10 minutes.

3. Add ground bison, and cook 8-10 minutes, until browned and crumbled-up.

4. Add fresh thyme, and salt and pepper. Reduce heat to low.

5. Add tomato paste, milk, and ½ cup water. Stir well, and continue to simmer for 1½-2 hours to develop the flavors and aromatics.

POLENTA

1. In medium saucepan, bring 3 cups of water to a boil with a healthy pinch of salt.

2. Whisk in corn meal quickly, while the water is boiling.

3. Turn off heat, and continue to whisk 2-5 minutes, to prevent burning as the corn meal thickens. (Be careful of the corn meal mixture, because as it cooks, it can bubble-up and splatter, and you do not want to get any on your hands, as it will burn and stick!)

4. Whisk in Parmesan cheese.

5. Serve immediately, topped with the bison Bolognese, and enjoy!