INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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