Stuffed polenta with meat sauce

6 servings

Ingredients

Quantity Ingredient
4½ ounce Yellow cornmeal
2 ounces Freshly grated Parmesan cheese
1 tablespoon PLUS 1 tsp olive oil
1 cup Chopped onion
3 Cloves garlic, minced
8 ounces Ground beef, broiled on a rack until rare
2 cups Drained, crushed canned Italian tomatoes
2 tablespoons Salt-free tomato paste
1 teaspoon Dried basil, crushed
½ teaspoon Dried oregano, crushed
¼ teaspoon Dried rosemary
¼ teaspoon Freshly ground black pepper
4 ounces Part-skim mozzarella cheese, diced

Directions

POLENTA: In a heavy medium saucepan, bring 3¼ cups of water to a boil over high heat. With a large wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 minutes.

Remove from the heat and stir in half of the Parmesan cheese. Coat two 9-inch square baking pans with nonstick cooking spray. Spread the polenta evenly in the two pans. Place the pans in the freezer for 20 minutes to chill.

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic; saute for 1 minute. Cover and let steam 10 minutes, stirring occasionally. Add the cooked ground beef, tomatoes, tomato paste, and seasonings. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes.

Preheat the oven to 450F. When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan. Top with half of the mozzarella and half the remaining Parmesan cheese. With your fingers, loosen the edges of the polenta in the other pan. Invert the second pan over the first so that the drops out into place..

Spread evenly with the remaining sauce and sprinkle with the remaining cheeses. Bake until hot and bubbly, about 15 minutes. Cut into squares to serve.

Makes four servings

[ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ] Posted by Fred Peters.

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