Free Recipe Stuffed Polenta with Meat Sauce

Recipe Type: Free Italian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Stuffed Polenta with Meat Sauce Recipe

4 1/2 oz Yellow cornmeal
-Italian tomatoes
2 oz Freshly grated Parmesan
2 tb Salt-free tomato paste
-cheese 1
ts Dried basil, crushed
1 tb PLUS 1 tsp olive oil
1/2 ts Dried oregano, crushed
1 c Chopped onion
1/4 ts Dried rosemary
3 Cloves garlic, minced
1/4 ts Freshly ground black pepper
8 oz Ground beef, broiled on a
4 oz Part-skim mozzarella cheese,
-rack until rare
2 c Drained, crushed canned

Stuffed Polenta with Meat Sauce Preparation

POLENTA: In a heavy medium saucepan, bring 3 1/4 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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