Cacciatore Sauce With Polenta Recipe
Ingredients
| Water | 3 3/4 Cup (16 tbs) | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground beef | 1 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Sliced mushrooms | 1 6 Ounce, drained | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato sauce | 1 15 Ounce | |
| Water | 1/2 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Sage leaves | 1 Teaspoon, crushed | |
| Orange peel | 1 Teaspoon, shredded | |
| Dried thyme leaves | 16 Teaspoon, crushed | |
| Grated Parmesan cheese | ||
Directions
Polenta: In 10-inch skillet bring 2 1/2 cups of the water to a full, rolling boil. (Electric skillet 250°.)
Combine remaining 1 cup water, corn-meal, and salt.
Slowly stir into boiling water.
Cook, stirring frequently, till thick, 10 to 15 minutes.
Turn into 9-inch pie plate.
Cover; chill till firm enough to cut, several hours or overnight Cacciatore Sauce: In 10-inch skillet cook ground beef, onion, mushrooms, and garlic till meat is browned and onion tender. (Electric skillet 350°.)
Drain off excess fat.
Add tomato sauce, water, parsley, sage, orange peel, and thyme.
Cover and reduce heat (220°).
Simmer 30 minutes.
Cut polenta into 8 wedges.
Press wedges down into sauce.
Cover skillet and continue simmering till polenta is heated through, about 10 minutes.
Serve sauce over polenta.
Top with grated Parmesan cheese.
Pass extra cheese.
Combine remaining 1 cup water, corn-meal, and salt.
Slowly stir into boiling water.
Cook, stirring frequently, till thick, 10 to 15 minutes.
Turn into 9-inch pie plate.
Cover; chill till firm enough to cut, several hours or overnight Cacciatore Sauce: In 10-inch skillet cook ground beef, onion, mushrooms, and garlic till meat is browned and onion tender. (Electric skillet 350°.)
Drain off excess fat.
Add tomato sauce, water, parsley, sage, orange peel, and thyme.
Cover and reduce heat (220°).
Simmer 30 minutes.
Cut polenta into 8 wedges.
Press wedges down into sauce.
Cover skillet and continue simmering till polenta is heated through, about 10 minutes.
Serve sauce over polenta.
Top with grated Parmesan cheese.
Pass extra cheese.
Chef
