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Stuffed Polenta With Meat Sauce

Diet.Chef's picture
  Salt 1⁄2 Teaspoon
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Lean ground beef 1⁄2 Pound
  Onion 4 Ounce, chopped
  Garlic 1 Clove (5 gm), minced or crushed through a press
  Dried basil 1 Teaspoon, crumbled
  Dried oregano 1⁄2 Teaspoon, crumbled
  Dried rosemary 1⁄4 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Tomato paste 2 Tablespoon
  Canned peeled italian tomatoes 16 Ounce (1 Can, With Their Juice)
  Dry white wine/Red wine 2 Tablespoon
  Part skim mozzarella 2 Ounce, cut into 1/2-inch dice
  Parmesan cheese 1 1⁄3 Ounce, grated

1. To prepare the polenta, pour 1 1/2 cups of water into a heavy medium saucepan, add 1/4 teaspoon of the salt and bring to a boil over high heat. Place the cornmeal in a small bowl and stir in 3/4 cup cold water to moisten it. Stir the cornmeal mixture and add it all at once to the boiling water, stirring constantly. Reduce the heat to low and simmer, stirring constantly, until very thick, about 10 minutes. Lightly coat two 8- or 9-inch square baking pans with nonstick vegetable cooking spray (or lightly oil). Working quickly, spread half of the polenta into each pan, smoothing it out until level (if necessary, dip your fingers in cold water and pat the surface until it is level). Let cool in the refrigerator to firm up.
2. Adjust a shelf to the upper third of the oven and preheat to 450°.
3. To make the sauce, crumble the ground beef into a heavy medium saucepan; lightly brown over moderate heat until half-cooked. Add the onion and garlic and saute until the onion is softened, about 3 minutes. Drain off the fat. Stir in the basil, oregano, rosemary, pepper and tomato paste. Add the tomatoes and their juice, breaking up the tomatoes with a spoon. Bring to a boil over moderate heat. Reduce the heat and simmer, stirring frequently, until thick and rich, about 15 minutes. Stir in the remaining 1/4 teaspoon salt and the wine. Remove from the heat.
4. When the polenta has set, spread half of the tomato-meat sauce evenly over the polenta in one of the pans. Top with half of the mozzarella and half of the Parmesan. Invert the other layer of polenta over the filling and tap the pan so it unmolds on top. Spread with the remaining tomato meat sauce and sprinkle with the remaining mozzarella and Parmesan cheeses. Bake until hot, bubbly and lightly browned, 15 to 20 minutes. Let stand for 10 minutes. Cut into 4 equal squares and serve hot.

Recipe Summary

Main Dish

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