INGREDIENTS

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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