Ingredients:
1 cup Yellow cornmeal
1 cup Cold water
1 tsp Salt
3 cup Boiling water
Nonstick spray coating
1 lb Lean ground beef
Or
Italian-style
Turkey sausage
2 Green onions, sliced
17 oz Can cream-style corn
1 small Green pepper,
Cut into thin strips
1 tsp Dried Italian seasoning
Ds pepper
2 oz Jar diced pimento, drained
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.
Servings: 6
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