Layered Meat And Polenta
|Bolognese meat sauce/Meat and mushroom sauce||2 1⁄2 Cup (40 tbs)|
|Water||2 Cup (32 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Heat desired meat sauce; cover and keep warm.
In saucepan bring 2 cups water to a rolling boil.
Meanwhile, combine cornmeal, 3/4 cup cold water, and salt.
Slowly pour cornmeal mixture into boiling water, stirring constantly.
Return just to boiling; reduce heat to low.
Cook, uncovered, about 5 minutes or till thick, stirring frequently.
Pour about 2 tablespoons of the cornmeal mixture into each of eight 6-ounce custard cups.
Spread each with about 2 tablespoons of the meat sauce and sprinkle with 1 tablespoon of the cheese.
Repeat the layers of cornmeal, meat, and cheese.
Bake, uncovered, in 350° oven about 15 minutes.
Let stand 5 minutes before serving.