Polenta with chunky meat sauce (microwave)

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.

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