Stuffed Polenta with Meat Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 2 oz Freshly grated Parmesan
- 2 tb Salt-free tomato paste cheese
- 3 Cloves garlic, minced
- 4 1/2 oz Yellow cornmeal Italian tomatoes
- 1 tb PLUS 1 tsp olive oil
- 1/2 ts Dried oregano, crushed
- 2 c Drained, crushed canned
- 4 oz Part-skim mozzarella cheese, rack until rare diced
- 1/4 cups water
- 8 oz Ground beef, broiled on a
- 1/4 ts Freshly ground black pepper
- Polenta
- 1 ts Dried basil, crushed
- Cut
- 1/4 ts Dried rosemary
- 1 c Chopped onion
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 ]
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Grater
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Wooden spoon