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.
Calories 464 Calories from Fat 237
% Daily Value*
Total Fat 26 g40.7%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 64.7 mg21.6%
Sodium 1032.9 mg43%
Total Carbohydrates 38 g12.6%
Dietary Fiber 8.7 g34.8%
Sugars 4.5 g
Protein 23 g46%
Vitamin A 20.8% Vitamin C 28.2%
Calcium 48.3% Iron 107.1%
*Based on a 2000 Calorie diet