Polenta With Chunky Meat Sauce



	Polenta With Chunky Meat Sauce beef, microwave, grains 1 cup yellow cornmeal 1 cup cold water 1 teaspoon salt 3 cup boiling water 1 nonstick spray coating 1 lb lean ground beef 1 or 1 italian-style 1 turkey sausage 2 green onions, sliced 17 oz can cream-style corn 1 small green pepper, 1 cut into thin strips 1 teaspoon dried italian seasoning 1 ds pepper 2 oz jar diced pimento, drained DIRECTIONS For polenta, in a 2-quart casserole combine cornmeal, the 1 cup cold water, and salt. Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended. Cook, uncovered, on 100% power (high) for 6-8 minutes or till very thick, stirring every minute. Spray a 12x8x2 inch baking dish with nonstick coating. Spread polenta in dish. Cover, cool 45 minutes or chill overnight. In a 2-quart casserole combine meat and onions. Cook, covered, on high 5-7 minutes or till no pink remains, stirring once. Drain; set mixture aside. In the casserole combine corn, green pepper, Italian seasoning, and pepper. Cook, covered, on high 5-6 minutes or till green pepper is crisp-tender. Stir in meat mixture and pimento. Cut polenta into 24 squares; arrange on platter. Cook, covered with wax paper, on 70% power (medium-high) 4-5 minutes till heated through. Transfer to serving plates. Cook meat mixture, covered, on high for 1.5-2.5 minutes or till hot. Serve with polenta slices. Walt MM Makes 6 servings.