Polenta Casserole President Richard Nixon's Family |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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The White House Family Cookbook! Ingredients:
1 quart beef bouillon |
1/4 teaspoon fresh ground white pepper |
1 tablespoon butter |
1 cup yellow cornmeal |
1 tablespoon vegetable oil |
4 tablespoons grated parmesan cheese |
2 tablespoons butter |
1 cup finely chopped onion |
2 garlic cloves, chopped fine |
1 1/2 lbs lean ground beef |
1 tablespoon salt |
1 teaspoon ground black pepper |
1 teaspoon dried oregano |
1 bay leaf |
1 cup red wine |
1 cup peeled chopped tomato |
1 (15 ounce) can tomato sauce |
Directions:
1. In a sauce pot mix bouillon with pepper and butter, bring to boil. Add cornmeal, stirring with a spoon, cook over low heat for 10 minutes or until thick. Now cover and simmer for 20 minutes stirring often to prevent sticking.Brush a baking with oil and spread out the polenta evenly, about 1/2 inch thick. Sprinkle with 3 tablespoons of the cheese.
2. Now let cool, then chill in refrigerator for at least 1 hour or until firm to the touch.Use a cookie cutter to make 12 2 inch rounds. Arrange the rounds in a buttered casserole dish. Spoon on the meat sauce, sprinkle with remaining cheese.
3. Meat sauce:
4. Melt butter in a large sauce pan, add onion,garlic and saute' lightly. Add meat,salt,pepper,oregano, and bay leaf, cook on medium heat until meat is browned.Add wine, tomatoes, and tomato sauce, simmer covered for 45 minutes stirring often.Remove bay leaf. Serve warm or hot.
5. Bake at 375 for 30 minutes. Serve topped with meat sauce.
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