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Cacciatore Sauce With Polenta

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Ingredients
  Water 3 3⁄4 Cup (60 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Ground beef 1 Pound
  Onion 1 Cup (16 tbs), chopped
  Canned sliced mushrooms 6 Ounce, drained (1 Can)
  Garlic 1 Clove (5 gm), minced
  Canned tomato sauce 15 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Dried sage leaves 1 Teaspoon, crushed
  Orange peel 1 Teaspoon, shredded
  Dried thyme leaves 16 Teaspoon, crushed
  Parmesan cheese 1 Cup (16 tbs), grated
Directions

Polenta: In 10-inch skillet bring 2 1/2 cups of the water to a full, rolling boil. (Electric skillet 250°.)
Combine remaining 1 cup water, corn-meal, and salt.
Slowly stir into boiling water.
Cook, stirring frequently, till thick, 10 to 15 minutes.
Turn into 9-inch pie plate.
Cover; chill till firm enough to cut, several hours or overnight Cacciatore Sauce: In 10-inch skillet cook ground beef, onion, mushrooms, and garlic till meat is browned and onion tender. (Electric skillet 350°.)
Drain off excess fat.
Add tomato sauce, water, parsley, sage, orange peel, and thyme.
Cover and reduce heat (220°).
Simmer 30 minutes.
Cut polenta into 8 wedges.
Press wedges down into sauce.
Cover skillet and continue simmering till polenta is heated through, about 10 minutes.
Serve sauce over polenta.
Top with grated Parmesan cheese.
Pass extra cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Cheese
Interest: 
Party, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
6

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