Prep : 1 hour+ chilling ...Bake: 40 minutes +standing ... Makes 6 servings
1 ..........cup yellow cornmeal
1 ..........teaspoon salt
4 ..........cups water , divided
1 ..........pound ground beef
1 ..........cup chopped onion
1/2 .......cup chopped green pepper
2 ..........garlic cloves , minced
1 ..........can (14-1/2 ounces) diced tomatoes , undrained
1 ..........can (8 ounces) tomato sauce
1/2 .......pound sliced fresh mushrooms
1 ..........teaspoon each dried basil , oregano and dill weed
Dash hot pepper sauce
1-1/2 .....cups (6 ounces) shredded part-skim mozzarella cheese
1/4 .........cup grated Parmesan cheese
* FOR POLENTA* : 1 ) small bowl , whisk cornmeal , salt and 1 cup water until smooth . In a large saucepan , bring remaining water to a boil . Add cornmeal mixture , stirring constantly . Bring to a boil ; cook and stir for 3 minutes more or until thickened .
2 ) Reduce heat to low ; cover and cook for 15 minutes . Divide the mixture between 2 greased 8-inch square baking dishes . Cover and refrigrate until firm , about 1 hour .
3 ) In a large skillet , cook beef , onion , green pepper and garlic over medium heat until meat is no longer pink ; drain . Stir in the tomatoes , tomato sauce , mushrooms , herbs and hot pepper sauce ; bring to a boil . Reduce heat ; simmer uncoverd for 20 minutes or until thickened .
3 ) Loosen 1 polenta from sides and bottom od dish ; invert onto a waxed paper-lined baking sheet and set aside . Spoon half of the meat mixture over the remaining polenta that is still in the dish . Sprinkle with half the mozzarella and half the Parmesan cheese . Top with remaing meat mixture .
4 ) Cover and bake at 350* for 40 minutes or until heated through . Uncover ; sprinkle with remaining cheese . Bake 5 minutes longer or until cheese is melted . Let stand 10 minutes before cutting .
This casserole is a family favorite . Servings are great dolloped with sour cream .
Heart Healthy
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