Polenta with chunky meat sauce (microwave)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | Cold water |
| 1 | teaspoon | Salt |
| 3 | cups | Boiling water |
| Nonstick spray coating | ||
| 1 | pounds | Lean ground beef |
| Or | ||
| Italian-style | ||
| Turkey sausage | ||
| 2 | Green onions, sliced | |
| 17 | ounces | Can cream-style corn |
| 1 | small | Green pepper, |
| Cut into thin strips | ||
| 1 | teaspoon | Dried Italian seasoning |
| Ds pepper | ||
| 2 | ounces | Jar diced pimento, drained |
Directions
DIRECTIONS
For polenta, in a 2-quart casserole combine cornmeal, the 1 cup cold water, and salt. Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended. Cook, uncovered, on 100% power (high) for 6-8 minutes or till very thick, stirring every minute. Spray a 12x8x2 inch baking dish with nonstick coating. Spread polenta in dish. Cover, cool 45 minutes or chill overnight. In a 2-quart casserole combine meat and onions. Cook, covered, on high 5-7 minutes or till no pink remains, stirring once.
Drain; set mixture aside. In the casserole combine corn, green pepper, Italian seasoning, and pepper. Cook, covered, on high 5-6 minutes or till green pepper is crisp-tender. Stir in meat mixture and pimento.
Cut polenta into 24 squares; arrange on platter. Cook, covered with wax paper, on 70% power (medium-high) 4-5 minutes till heated through. Transfer to serving plates. Cook meat mixture, covered, on high for 1½-2½ minutes or till hot. Serve with polenta slices. Walt MM
Makes 6 servings.