Ingredients
1 cup yellow cornmeal1 teaspoon salt4 cups water, divided1 pound ground beef1 cup chopped onion1/2 cup chopped green pepper2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1/2 pound sliced fresh mushrooms1 teaspoon each dried basil, oregano and dill weedDash hot pepper sauce1-1/2 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
For polenta, in a small bowl, whisk cornmeal, salt and 1 cup 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 until thickened, about 3 minutes.
Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours.
In a large skillet, cook the 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.
Loosen 1 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. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture.
Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
