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Polenta With Chunky Meat Sauce

Diet.Chef's picture
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  Cold water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  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
  Pepper 1 Dash
  Diced pimiento 2 Ounce, drained (1 Jar)
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.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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