Polenta is a classic Italian dish that has been enjoyed for centuries. It has many variations, but the most popular version is polenta with chunky meat sauce. This delicious and hearty dish is a great way to feed a crowd and can be served with a variety of accompaniments. The meat sauce gives the polenta a rich, flavorful base and the chunky vegetables add texture and flavor. The end result is a delicious, comfort-food meal that everyone can enjoy. With this recipe, you will learn how to make a delicious polenta with chunky meat sauce that will quickly become a family favorite. You will also get tips on how to tweak the recipe for personal preference and all the ingredients that you need to make it. Once you have mastered the steps, you will be able to whip up this classic Italian meal in no time!
Polenta With Chunky Meat Sauce Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
- Nonstick spray coating
- 1 pound lean ground beef
- or Italian-style turkey sausage
- 2 green onions sliced
- 1 17- ounce can cream-style corn
- 1 small green pepper cut into thin strips
- 1 teaspoon dried Italian seasoning
- Dash pepper
- 1 2- ounce jar diced pimiento drained
Instructions
- 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 to 8 minutes or till very thick, stirring every minute. Spray a 12x7½x2-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 to 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 to 6 minutes or till green pepper is crisp-tender. Stir in meat mixture and pimiento.
- Cut polenta into 24 squares; arrange on platter. Cook, covered with waxed paper, on 70% power (medium-high) 4 to 5 minutes or till heated through. Transfer to serving plates.
- Cook meat mixture, covered, on high for 1½ to 2½ minutes or till hot. Serve with polenta slices.
