I am in love with the recipe section in Sunset's magazine titled "Weeknight Cooking". They are all recipes that take 30 minutes or less and taste amazing. This recipe is from this month's issue and it did not disappoint. I've recently started paying attention to what month my outstanding recipes are from and tried to cook those in the current month first.

For the ragù I used ground turkey instead of beef and it worked perfectly. I cooked the ragù in a cast iron Dutch oven which was great, but what I didn't understand was how to cook the polenta. The directions were a little odd, especially for a Sunset recipe, but it said to stir in the butter and cheese into the polenta pot. What it didn't mention was whether the water was supposed to absorb into the polenta (I don't think it was) or whether or not you were supposed to drain it. However, if I was to drain it I don't know what would've happened with the butter and the cheese - that would've been a lot of ingredient to just flat out absorb into the polenta. I ended up compromising and poured out some of the water and mixed in the butter & cheese with the remaining water. I thought it came out fine, the polenta tasted fine, but it seemed like a waste to put in the butter and chees. The ragù would've been all the flavor the polenta needed. All that said, I would make this dish again in a heartbeat and is perfect for a cold night.