INGREDIENTS

  •  POLENTA
    • 8 Cups Water
    • 2 Cups Polenta (1 Course Yellow Cornmeal)
    • 1 Tbs Salt

 

  • SAUCE
    • 2 Tbs Unsalted Butter
    • 2 Tbs Olive Oil
    • 1 Yellow Onion – Chopped
    • 1 Celery Stalk – Chopped
    • 1 Clove Garlic – Chopped
    • 3/4 – 1 Lb Ground Beef Or Turkey  (1 Lb Is Recommended)
    • ½ Cup Dry Red Wine
    • 1 Can Italian Roma Plum Tomatoes With Juice (I Add To Bowl And Squish Into Juice With My Hands)
    • Salt & Pepper To Taste (You Can Use Food Mill, But “Squishing” Is Fun And Easier)
    • 1 Cup Mozzarella Cheese – Cubed Or Sliced
    • ¼ Cup Grated Parmigiano -Reggiano

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DIRECTIONS

Prep Time: 20 Minutes

POLENTA

  • Let Water Boil
  • Dribble Cornmeal Into Water In Thin, Steady Stream
  • Stirring Constantly To Prevent Lumps
  • Add Salt – When Polenta Begins To Boil, Reduce Heat To Low
  • Cool & Stir Frequently Until Thick (Depends On The Heat Of Your Stove, So Stir Until Visibly Thick)
  • Grease 2 Square 8″ Pans (Literally Cake Pans) And Pour Polenta Into Prepared Pans, Dividing And Spreading It Flat With Rubber Spatula
  • Let Cook Until Firm

 

SAUCE

  • In Large Saucepan, Over Medium Heat, Melt Butter With Olive Oil
  • Cook Onion, Carrot And Celery, Stirring Until Tender But Not Brownef For 10 Minutes 
  • Add Wine & Cook Until Liquid Evaporates
  • Add Squished Tomatoes + Juice To Saucepan
  • Add Salt & Pepper, Then Simmer Uncovered For About 30 Minutes
  • Taste To Season And Cook Till Sauce Is Thickened
  • Preheat Oven To 400 Degrees
  • Cut Cold Polenta Into 4, 1” Squares & Arrange Half Of Squares In Bottom Of Baking Dish
  • Spoon Half Of Sauce, Covering Evenly Then Top With Half Mozzarella Cheese Slices
  • Repeat Layers Using  Remaining Ingredients
  • Sprinkle Parmigiano-Reggiano On Top
  • Bake Until Cheese Melts & Sauce Is Bubbling – About 30-40 Minutes
  • Let Stand For 5 Minutes And Serve Directly From Baking Dish
  • Its Easy To Make And Sauce Is Useable For Many Other Recipes