Ingredients

2 tbs. extra-virgin olive oil
1 tbs. salt
4 tbs. butter
1 cup freshly grated Parmigiano-Reggiano cheese
2 cups yellow polenta
1 32oz. quart Stonyfield Farm organic whole milk plain yogurt (to yield 1 cup of yogurt cheese)

Directions

Drain yogurt for 3-6 hours according to instructions on How to Make Yogurt Cheese. Using a 4 to 6 quarts pot, pour 10 cups of cold water and add oil, salt and polenta. Stir with a wooden spoon or whisk to blend. Place pot over a medium-high heat and cook for about 8 to 10 minutes stirring constantly until thickens. Lower the heat to low and let it cook for another 15 to 20 minutes. Turn off the heat and add the Parmigiano cheese, butter and yogurt cheese and blend it all together. Ladle 1 cup of hot polenta into a serving bowl and top it with this Zia Nina?s Beef Bolognese Sauce.