Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Yellow cornmeal |
1 cup | Cold water |
1 teaspoon | Salt |
3 cups | Boiling water |
\N \N | Nonstick spray coating |
1 pounds | Lean ground beef |
\N \N | Or |
\N \N | Italian-style |
\N \N | Turkey sausage |
2 \N | Green onions, sliced |
17 ounces | Can cream-style corn |
1 small | Green pepper, |
\N \N | Cut into thin strips |
1 teaspoon | Dried Italian seasoning |
\N \N | Ds pepper |
2 ounces | Jar diced pimento, drained |
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.