OLE' POLENTA CASSEROLE

Ole' Polenta Casserole image

Provided by Likkel

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained (or tomatoes with peppers)
1 (8 ounce) can tomato sauce
1/2 lb sliced mushrooms (fresh)
1 teaspoon dried basil
1 teaspoon oregano
1 dash hot pepper sauce
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1/4 cup parmesan cheese, grated

Steps:

For Polenta, in a small bowl, whisk cornmeal, salt and 1 cup of water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened.
Reduce heat to low; cover and cook for 15 minutes. Divide the mixture between two greased 8 inch square baking dishes. Cover and refrigerate until firm, about 1 ½ hours.
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Loosen one polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta that is still in a dish. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture.
Cover and bake at 350 degrees for 40 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield 6 servings.

Nutrition Facts : Calories 393.1, Fat 20, SaturatedFat 9.1, Cholesterol 77.5, Sodium 1042.1, Carbohydrate 28.5, Fiber 4.1, Sugar 6.7, Protein 26.2