Saturday nite we wound up with ragu on cauliflower polenta. A simple ragu of ground sirloin (which, when I make again, I will put through the food processor for a finer product). Brown the meat in oil, add some Worcestershire and onions, a cup or so each of ketchup and tomato purée,chicken stock, season to taste and let reduce. You can add in some butter at end to smooth it out. Top with chives.
Meanwhile, back at the food processor, cut cauliflower (shown here in festive carnival colors) into florets and then run through food processor do its like rice. Bring salted water to a boil and drop in the cauliflower and cook for about 3 minutes. Add a mere 1/3 cup instant polenta and stir until very thick. All the taste of polenta without the carbs and calories!
Part two of multitasking is coming right up!