Ingredients
1 cup yellow cornmeal
1 cup cold water
1 tsp 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 tsp dried italian seasoning
1 ds pepper
2 oz jar diced pimento, drained
Directions
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.
Servings: 6 servings
Polenta With Chunky Meat Sauce (Microwave) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Microwave; Sauce
The History of Recipes
We can read the history of written recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and maybe even further. However, these, early recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like rosemary and coriander. These new herbs and spices led to a surge in recipe books, the majority of which are kept safe in private cookery archives. For the next few years, the wealthy families of Europe strove to offer the most extravagent meals, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it was during the 1800s that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications are greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Polenta With Chunky Meat Sauce (Microwave) recipe.
