---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STUFFED POLENTA WITH MEAT SAUCE
  Categories: Italian, Low-cal, Sauces
       Yield: 6 servings
  
   4 1/2 oz Yellow cornmeal
       2 oz Freshly grated Parmesan
            -cheese
       1 tb PLUS 1 tsp olive oil
       1 c  Chopped onion
       3    Cloves garlic, minced
       8 oz Ground beef, broiled on a
            -rack until rare
       2 c  Drained, crushed canned
            -Italian tomatoes
       2 tb Salt-free tomato paste
       1 ts Dried basil, crushed
     1/2 ts Dried oregano, crushed
     1/4 ts Dried rosemary
     1/4 ts Freshly ground black pepper
       4 oz Part-skim mozzarella cheese,
            -diced
  
   POLENTA:  In a heavy medium saucepan, bring 3 1/4 cups
   of water to a boil over high heat.  With a large wire
   whisk, slowly whisk in the cornmeal in a steady
   stream, whisking rapidly and constantly to prevent
   lumps.  Reduce the heat to medium-low and cook,
   stirring frequently with a wooden spoon, until very
   thick, about 15 minutes.  Remove from the heat and
   stir in half of the Parmesan cheese.  Coat two 9-inch
   square baking pans with nonstick cooking spray.
   Spread the polenta evenly in the two pans.  Place the
   pans in the freezer for 20 minutes to chill.
   
   Heat the oil in a medium saucepan over medium heat.
   Add the onion and garlic; saute for 1 minute.  Cover
   and let steam 10 minutes, stirring occasionally.  Add
   the cooked ground beef, tomatoes, tomato paste, and
   seasonings.  Bring to a boil.  Reduce heat to
   medium-low and cook for 15 minutes.
   
   Preheat the oven to 450F.  When the polenta has
   chilled, spread half of the meat sauce evenly over one
   layer in pan.  Top with half of the mozzarella and
   half the remaining Parmesan cheese.  With your
   fingers, loosen the edges of the polenta in the other
   pan.  Invert the second pan over the first so that the
   drops out into place..  Spread evenly with the
   remaining sauce and sprinkle with the remaining
   cheeses. Bake until hot and bubbly, about 15 minutes.
   Cut into squares to serve.
   
   Makes four servings
   
   [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus
   ]
   
   Posted by Fred Peters.
  
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