Serves: 6
Total Calories: 361
In small bowl, combine cornmeal, 1 cup cold water, and salt. In large heavy saucepan, bring 3 cups water to boil add cornmeal mixture, stirring constantly. Return to boil and continue to stir until thickened. Cover and continue cooking over low heat for 15 minutes. Pour hot cornmeal into 2 greased 8 x 8-inch baking dishes. Refrigerate until firm.
Brown meat, onion, green pepper, and garlic in large skillet. Drain off fat. Add tomatoes, tomato sauce, mushrooms, hot pepper sauce, oregano, and basil mix well. Bring to boil reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Taste for seasoning. To assemble, pour half of the sauce over one dish of polenta and sprinkle with half of the cheeses unmold second polenta cake and place on top of the first. Cover with remaining sauce and sprinkle with remaining cheeses. Bake in preheated 350° F oven for 30 minutes or until hot and bubbly. Let stand 10 minutes at room temperature before cutting into squares to serve.
This Polenta Casserole recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.
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