Cacciatore Sauce With Polenta
|Water||3 3⁄4 Cup (60 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|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|
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.