Title: STUFFED POLENTA WITH MEAT SAUCE
Categories: Italian, Low-cal, Sauces
Yield: 6 servings

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

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

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Posted by Fred Peters.

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