Sequoia Grove Winery

Deliciously Unexpected Pairings

Don’t limit your menu when pairing delicious Napa Valley Cabernet. Sequoia Grove Winery is pioneering exciting, unexpected, and delicious recipes to pair with its full-bodied, smoothly balanced, and surprisingly versatile Cabernet Sauvignon. Like this rich, creamy and warming vegetable bolognese served over polenta, perfectly paired to Sequoia Grove Cabernet and sure to please vegetarians and meat eaters alike at your next gathering. Scroll down for the full recipe, and look to the right to locate your own bottle of Sequoia Grove Napa Valley Cabernet Sauvignon.

For more recipes and inspiration, visit https://sequoiagrove.com/recipe/

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Bolognese over Polenta on a plate next to a bottle of Sequoia Grove Napa Valley Cabernet Sauvigon red wine

Vegetable Bolognese over Polenta

A rich meal for the cold, long winter days. Pour yourself a glass of Cabernet to enjoy while cooking to build excitement for the meal to come!
Prep Time — 25 min
Total Time — 2 hrs 45 min
Makes 4 – 6

Ingredients

  • 2 tbsp. — Olive oil
  • 1 — Shallot, minced
  • 2 — Garlic cloves, minced
  • 7 to 8 — Cremini mushrooms, diced
  • 1 — Japanese eggplant, peeled and diced
  • 2 — Carrots, peeled, small dice
  • 1/2 — Red bell pepper, diced
  • 3 stalks — Celery, small dice
  • 1/2 tsp. — Dried Coriander
  • 1/2 tsp. — Fennel seed, ground
  • 1/2 tsp. — Dried Oregano
  • 1/2 cup — Red wine

 

4 — Sprigs of fresh thyme, diced
1 — Sprig fresh Rosemary, minced
4 — Large tomatoes, quartered
1 tbsp. — Capers, minced
1 tbsp. — Castelvetrano olives, minced
2 tbsp. — Tomato paste
1 tbsp. — Balsamic vinegar
2 tbsp. — Heavy cream
4 tbsp. — Parmesan
Italian parsley and fresh basil for garnish

For the Polenta

  • 4 cups — Water
  • 2 tsp. — Salt, plus more for seasoning
  • 1 cup — Yellow cornmeal
  • 3 tbsp. — Salted butter
  •  
  • 1 cup — Grated Parmesan
  • 1 cup — Whipping cream
  • 1 tsp. — Freshly ground black pepper, plus more for seasoning

Instructions

1) Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 30-35 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. Add the cream and 1 teaspoon of black pepper and stir until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to bowls and serve topped with vegetable Bolognese.

2) Preheat the oven to 400 degrees.

3) Season the tomatoes with ¼ t each of the oregano, fennel seed, coriander, salt and pepper. Roast until they release their juices and edges begin to caramelize, 20-30 minutes. Transfer to blender and blend until very smooth.

4) To a large pot, heat two tablespoons of olive oil over medium heat. Add the mushrooms and eggplant and sauté until browned. Add shallot, garlic, carrot, pepper, celery, carrots, and remaining spices. Cook for 3-4 minutes, then add red wine and simmer until reduced by 2/3rds.

5) Pour in the roasted tomato puree and bring to a simmer. Add Thyme and rosemary, cover and simmer for 20 minutes. Stir in the tomato paste, balsamic vinegar, capers, and olives and simmer for another 10 minutes. Adjust the thickness of the sauce with water if necessary. Finish with heavy cream.

6) Serve over polenta and garnish with Parmesan and fresh herbs.

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