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How To make Stuffed Polenta with Meat Sauce
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 [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ] Posted by Fred Peters.
How To make Stuffed Polenta with Meat Sauce's Videos
Homemade Fried Polenta With Marinara Sauce | Rockin Robin Cooks
Fried polenta with my homemade marinara sauce. Yum. It's crispy on the outside and creamy cheesy on the inside.
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My homemade Marinara Sauce:
This recipe is gluten free and easy to make.
Fried Polenta with marinara sauce recipe
Ingredients:
1 cup polenta
4 cups water
1 tsp. Salt
¼ cup parmesan cheese, grated
¼ cup gruyere cheese, grated
2Tbsp. Butter
1 quart Marinara sauce, my recipe
1 lb. ground turkey
salt to taste
Directions:
Fry the ground turkey in a large frying pan over medium high heat. Break the meat up with a spatula while it cooks. Add a teaspoon of salt and stir it in.
When the turkey is no longer pink, drain off any excess grease and add the turkey to your marinara sauce. You want your sauce to be thoroughly heated through.
Take a 9 x 13 baking dish and pour 1 tsp. of olive oil in it and spread it around with your fingers or a piece of wax paper.
In a stockpot, add the water and salt. Heat the water to a boil over high heat. Once the water boils, begin pouring the polenta in with a constant slow stream while whisking. Once the polenta comes back to a boil (remember, you are whisking constantly) lower the heat to low and cook for 4 to 5 minutes whisking constantly.
Then cover the pan and cook the polenta for 18 to 20 minutes on low heat. Remember to stir the polenta with a wooden spoon every 4 to 5 minutes to keep the polenta from sticking to the bottom of the pan.
After 20 minutes, turn the heat off and stir in the butter. Then add the grated cheeses and stir until the polenta is smooth and creamy.
Put the lid back on and let it sit for 5 minutes with no heat.
After 5 minutes, pour the polenta into the prepared 9 x 13 baking dish. Using a spatula, spread the polenta out into an even layer.
Place the dish in the refrigerator for a minimum of 2 hours to overnight. You want the polenta to be cold enough to cut into shapes.
Then cut the polenta into desired shapes. I cut it into squares. Place a frying pan over medium heat and add 1 Tbsp butter and 1 tsp. Olive oil. Once hot, add slices of polenta and cook for between 5 and 7 minutes. Once it is a crispy golden brown, turn the pieces over and continue to cook until golden brown.
Remove to a paper towel covered plate to absorb excess oil.
Immediately serve with a generous amount of hot marinara sauce and a garnish of parmesan cheese.
Homemade Spaghetti Sauce:
Thanks for watching and sharing!
Rockin Robin
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#ItalianFood
#ChefMarco Creamy Polenta & Beef meatballs Cooking like a chef at home S1 E7
Today I’m cooking a very comfort food dish, but really tasty. The creamy polenta goes really well with the rich tomato sauce and the beefy meatballs, it’s a supper easy dish but pack of flavor.
Polenta 1 person
50g polenta
100g milk
100g stock
1 tsp butter
1 tsp cheese
3 Meat balls
1 tsp smoke panceta
1 tsp garlic & shallots
1 egg
Breadcrumbs
Smoke paprika
Salt & pepper
150g mince beef
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Polenta with Zucchini & Tomato Sauce | Everyday Gourmet S10 Ep70
As seen on Everyday Gourmet.
Gluten Free Beef Filled Polenta Balls │Mi Terruño Food
Gluten Free Beef Filled Polenta Balls are soft, wholesome and delicious balls filled with an Italian mince ragú and cooked in a thick Italian style tomato sauce.... mmmmmm yum!
These balls make an ideal midweek dish whether your vegan, vegetarian or meat lover because they can really be filled with anything you fancy, albeit the original recipe asks for a mince meat filling.
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