Spicy Sausage Bolognese Over Polenta (Edit recipe)

Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter, Unsalted
• 4 cloves Garlic, crushed & minced
• 1 whole Yellow Onion, diced
• 2 whole Celery, diced
• 1 whole Carrots, peeled & diced
• 250 ml Roasted Red Pepper, chopped
• 4 whole Plant-Based Hot Italian Sausage - Beyond Meat
• 1.5 Tbsp Tomato Paste
• 1 cup White Wine, I used a local Ontario Pinot Grigio
• 796 ml San Marzano Peeled Tomatoes, Canned
• 1 cup Vegetable Broth, I used Pres. Choice Plant-Based Chikn Broth
• 0.666 cup Milk, 2%, room temp.
• 5 pieces Basil, Fresh, small handful fresh leaves, torn
• 5 sprigs Thyme, Fresh, leaves removed
• 1.5 tsp Oregano, Dried
• 1 tsp Red Pepper Flakes
• 2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
• 1 whole Bay Leaf
• 0.25 cup Heavy Whipping Cream, room temp
• 0.75 cup Grana Padano Cheese, finely shredded
• 1 tsp Himalayan Pink Salt, More to taste
• 1 whole Black Peppercorns, Ground Fresh, To Taste

Polenta

• 2 cups Cornmeal
• 8 cups Water
• 6 Tbsp Butter, Unsalted
• 1.5 cups Grana Padano Cheese, finely shredded
• 1 tsp Himalayan Pink Salt, More To Taste