INGREDIENTS

INSTRUCTIONS

In large saucepan, bring water and salt to boil over high heat; gradually
pour in cornmeal, stirring constantly. Reduce heat and simmer, stirring
frequently, for 10 to 15 minutes or until smooth and thickened enough to
mound on spoon. Transfer to greased 13- x 9-inch baking dish; smooth top
and set aside to set. (Recipe can be prepared to this point and
refrigerated, covered, for up to 2 days.)
Meanwhile, in large heavy saucepan or Dutch oven, heat half of the oil over
high heat; cook beef, stirring, for 5 minutes or until no longer pink.
Remove and set aside. Drain off fat in pan. Reduce heat to medium and add
remaining oil; cook onions, garlic,mushrooms and red pepper until
softened,about 5 minutes. Add tomatoes, crushing lightly with fork. Stir in
tomato sauce, meat and hot pepper flakes; bring to boil. Reduce heat and
simmer, uncovered, until thickened, about 55 minutes. Add parsley; season
with salt and pepper to taste. (Sauce can be cooled, covered and
refrigerated for up to 2 days, or frozen for up to 2 months. Thaw before
continuing.)
Meanwhile, rinse spinach; shake off excess water. With just the water
clinging to leaves, cook spinach for 4 minutes. Drain and squeeze out as
much moisture as possible; chop and set aside. Turn polenta out onto
chopping board; with long knife, cut horizontally into 2 layers. (Don't
worry if polenta breaks.) Spread about 1 cup of the sauce in same baking
dish; cover with 1 layer of the polenta. Add half of the spinach, sauce and
cheese. Repeat with remaining polenta, spinach, sauce and cheese. (Recipe
can be prepared to this point, cooled, covered and refrigerated for up to 2
days or frozen for up to 2 months. Thaw before continuing.) Bake in 375F
oven for about 50 minutes or until crusty and bubbling. Makes 8 to 10
servings.
Recipe by: Canadian Living "One-Dish Meals"
Posted to EAT-L Digest  by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Jan 3, 1998

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