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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.
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Ashley makes Bridget the ultimate Sausage Ragu. Jack challenges Bridget to a tasting of fettuccine. Bryan cooks Julia our favorite fluffy polenta with red sauce.
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Recipe: Sun-Dried Tomato & Sausage Polenta Stuffed Peppers
Select colorful sweet or spicy peppers, it's your call! We love loading up smaller peppers for heartier appetizers and larger bell peppers for entrées. You'll never want a boring old stuffed pepper ever again.
#DeLalloEats
Stuffed Peppers & Polenta
Bell Peppers stuffed with a flavorful ground beef, rice, onions and parmigiana cheese in tomatoes sauce toped with mozzarella cheese. What more could you want!
Polenta is coarsely ground yellow cornmeal, it is super versatile and can be prepared in many different ways.
Mark uses his homemade sauce making the stuffed peppers. Watch him it here:
Italian Grandmas Make Soft, Perfect Polenta with Meat Sauce
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Soft, Perfect Polenta with Meat Sauce | Italian Grandma Cookingg
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In this PIATTO™ video recipe, we have Italian Grandma cooking at its best! Italian Grandma Margherita and Italian Grandma Lulu will show us how to make polenta, Italian style. Grandma Lulu makes the meat sauce with mushrooms, tomato and herbs that she's been serving on polenta for decades. Grandma Margherita shows how to make an easy, creamy Italian polenta recipe that does not require constant stirring or hovering over a stovetop. Perfect polenta, every time.
Want to learn how to make polenta? Our Italian Grandma makes polenta cooking easy and fun :)
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INGREDIENTS (SERVES 6)
Sauce
meat (1.5 lbs / 800 g) made up of…
* sausages: 2
* pork ribs - 4
* stew pork + beef - 1 lb / 400 g
* pancetta - 2 slices (about 200 g)
garlic - 2 cloves
fresh red chili pepper - small fresh or to taste
onion - 1 small
tomato purée - 35 oz / 1 kg
tomato paste - 2 tbsp
red wine - cup
fresh herbs/aromatics to flavor meat :
* carrot - 1 small
* celery - 1 rib
* sage - 1 fresh leaf
* rosemary - 1 sprig
* bay leaf - 1
* parsley - handful
sautéed mushrooms - 1.5 cups / 300 g (prepared before)
fine salt - 1 tsp or to taste
black pepper - to taste
olive oil - as needed
Polenta (No-Stir)
* polenta - 2 cups / 300 g
* water - 8 cups / 2 liters
* olive oil - 2 tbsp
* pecorino romano cheese - 2 tbsp (grated) or to taste
* sauce (see above ) - 3 tbsp
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TABLE OF CONTENTS
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0:00 - grandmas' intro
0:43 - polenta sauce ingredients
1:14 - prepare the meat
2:38 - cook the meat
3:14 - prepare polenta sauce
3:54 - cook polenta sauce
4:03 - add mushrooms to sauce
4:16 - polenta ingredients
4:39 - prepare the polenta
5:28 - cook the polenta
5:58 - finish the polenta
6:19 - plating the polenta for the family
7:46 - credits
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#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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