Ole' Polenta Casserole

Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon salt
• 4 cups water, divided
• 1 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced

• 1 (14 1/2 ounce) can diced tomatoes, undrained (or tomatoes with peppers)

• 1 (8 ounce) can tomato sauce
• 1/2 lb sliced mushrooms (fresh)
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 dash hot pepper sauce
• 6 ounces mozzarella cheese, shredded (1 1/2 cups)
• 1/4 cup parmesan cheese, grated

Directions

1. 1

   For Polenta, in a small bowl, whisk cornmeal, salt and 1 cup of water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened.

2. 2

   Reduce heat to low; cover and cook for 15 minutes. Divide the mixture between two greased 8 inch square baking dishes. Cover and refrigerate until firm, about 1 ½ hours.

3. 3

   In a large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.

4. 4

   Loosen one polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta that is still in a dish. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture.

5. 5

   Cover and bake at 350 degrees for 40 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield 6 servings.