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Layered Meat And Polenta

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  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)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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