Polenta Sauce

Ingredients

• 2 tablespoons chopped onion
• 2 tablespoons chopped green sweet pepper
• minced clove garlic
• 1 pound ground beef
• 1 cup mushroom
• 8 1/2 cups canned tomatoes
• 1/2 cup chopped parsley
• 2 teaspoons mixed dry herbs (rosemary, marjoram, thyme, etc.)
• 1 cup cooking oil
• 1 cup water
• 1 teaspoon salt

Method

1. 1

   Cook onion, green pepper, garlic, parsley, herbs and beef in hot oil until lightly browned.

2. 2

   Add all remaining ingredients and simmer for 1/2 hour or longer to blend flavors and slightly thicken sauce.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 32. The excerpt below is the record exactly as published.

Polenta sauce Bring water and salt to brisk boil in large saucepan. Add corn meal slowly, Stirring constantly, so boiling does not stop. Using very low heat continue cook- ing until thick about 20 minutes. Stir frequently to insure creamy texture. When cooked, remove from heat. In a buttered large casserole or baking pan spread alternating layers of mush, about 2 cups of Polenta sauce, sliced or grated cheese. Make top layer of cheese. Bake in 400 degree oven about 25 min- utes, or until Polenta is hot and bub- bly. Use remaining hot Polenta sauce as a gravy. Polenta Sauce: 2 tablespoons chopped onion 2 tablespoons chopped green sweet pepper minced clove garlic pound ground beef cup mushroom 8% cups canned tomatoes ¥, cup chopped parsley 2 teaspoons mixed dry herbs (rosemary, marjoram, thyme, etc.) 1, cup cooking oil 1 cup water 1 teaspoon salt

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