Polenta With Chunky Meat Sauce
|Yellow cornmeal||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Nonstick spray coating||1|
|Lean ground beef/Italian style turkey sausage||1 Pound|
|Green onions||2 , sliced|
|Canned cream style corn||17 Ounce (1 Can)|
|Green pepper||1 Small, cut into thin strips|
|Dried italian seasoning||1 Teaspoon|
|Diced pimiento||2 Ounce, drained (1 Jar)|
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.