Ingredients:
1 lb lean ground beef
1 onions, chopped
3 cloves garlic, minced
3 carrots, finely chopped
2 stalks celery, chopped
2 cups chopped mushrooms
1 tablespoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine or 1/2 cup beef stock
1/4 cup tomato paste
1 (28 ounce) cans tomatoes
2 tablespoons minced fresh parsley
1/2 cup shredded mozzarella cheese
5 cups water
1/2 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese
Directions:
POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
Stir in parmesan cheese.
Spoon into greased 13 x 9 inch glass baking dish.
Set aside.
In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
Drain off any fat.
Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
Stir in parsley.
Spoon over polenta.
Sprinkle with mozzarella cheese.
(Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
Bake in 375 F oven until cheese is melted and golden, about 15 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.