Polenta With Chunky Meat Sauce (microwave)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Beef, Grains, Microwave | 6 | Servings |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 1 | c | Cold water |
| 1 | t | Salt |
| 3 | c | Boiling water |
| Nonstick spray coating | ||
| 1 | lb | Lean ground beef |
| Or | ||
| Italian-style | ||
| Turkey sausage | ||
| 2 | Green onions, sliced | |
| 17 | oz | Can cream-style corn |
| 1 | Green pepper | |
| Cut into thin strips | ||
| 1 | t | Dried Italian seasoning |
| Ds pepper | ||
| 2 | oz | Jar diced pimento, drained |
INSTRUCTIONS
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 1.5-2.5 minutes or till hot. Serve with polenta slices. Walt MM Makes 6 servings. Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 2032
Calories From Fat: 1354
Total Fat: 152g
Cholesterol: 600.3mg
Sodium: 5434.6mg
Potassium: 417.2mg
Carbohydrates: 53.1g
Fiber: 3g
Sugar: 2.6g
Protein: 120.7g