Polenta With Chunky Meat Sauce Recipe
Eating just one is not possible for any one is my claim for this recipe of Polenta With Chunky Meat Sauce. I have a weakness for Beef, thus I prepare this recipe often. This Polenta With Chunky Meat Sauce when served as Main Dish is sure to please your family members. Was it you or the fragrance of Polenta With Chunky Meat Sauce that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 cup yellow cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
Nonstick spray coating
1 pound lean ground beef or Italian style turkey sausage
2 green onions, sliced
1 17 ounce can cream style corn
1 small green pepper, cut into thin strips
1 teaspoon dried Italian seasoning
Dash pepper
1 2 ounce jar diced pimiento, drained
Directions
For polenta, in a 2 quart casserole combine cornmeal, the 1 cup cold water, and salt.
Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended.
Cook, uncovered, on 100% power (high) for 6 to 8 minutes or till very thick, stirring every minute.
Spray a 12x7 1/2x2 inch baking dish with nonstick coating.
Spread polenta in dish.
Cover; cool 45 minutes or chill overnight.
In a 2 quart casserole combine meat and onions.
Cook, covered, on high 5 to 7 minutes or till no pink remains, stirring once.
Drain; set mixture aside.
In the casserole combine corn, green pepper, Italian seasoning, and pepper.
Cook, covered, on high 5 to 6 minutes or till green pepper is crisp tender.
Stir in meat mixture and pimiento.
Cut polenta into 24 squares; arrange on platter.
Cook, covered with waxed paper, on 70% power (medium high) 4 to 5 minutes or till heated through.
Transfer to serving plates.
Cook meat mixture, covered, on high for 1 1/2 to 2 1/2 minutes or till hot.
Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended.
Cook, uncovered, on 100% power (high) for 6 to 8 minutes or till very thick, stirring every minute.
Spray a 12x7 1/2x2 inch baking dish with nonstick coating.
Spread polenta in dish.
Cover; cool 45 minutes or chill overnight.
In a 2 quart casserole combine meat and onions.
Cook, covered, on high 5 to 7 minutes or till no pink remains, stirring once.
Drain; set mixture aside.
In the casserole combine corn, green pepper, Italian seasoning, and pepper.
Cook, covered, on high 5 to 6 minutes or till green pepper is crisp tender.
Stir in meat mixture and pimiento.
Cut polenta into 24 squares; arrange on platter.
Cook, covered with waxed paper, on 70% power (medium high) 4 to 5 minutes or till heated through.
Transfer to serving plates.
Cook meat mixture, covered, on high for 1 1/2 to 2 1/2 minutes or till hot.
