Making dishes with polenta—course-ground cornmeal—is uniquely Italian, but the Arcangeli family has adapted this casserole into a coastal California favorite. Add a tossed salad and sourdough bread slices for a complete meal.
Arcangeli family Arcangeli Grocery Co.
To print this recipe, choose a print size:
1 large onion, diced
2 tbsp. olive oil
3/4 lb. ground beef
1/2 cup dried porcini mushrooms
1 (16-oz.) jar Arcangeli Artichoke and Walnut Pasta Sauce
2 cups polenta meal
4 tbsp. butter
2 tsp. salt
1 cup shredded part-skim mozzarella or favorite Italian blend cheese
1/2 cup grated Parmesan cheese
Sauté onion in olive oil until soft. Add ground beef and cook until done. Stir in mushrooms and sauce and simmer until hot. In a saucepan, bring 8 cups of water to boil. Stir in polenta with butter and salt. When polenta thickens slightly, remove from heat. Grease a 2-quart baking dish. Layer sauce, polenta, mozzarella cheese and Parmesan cheese. Bake in a 375-degree oven until hot, 30 to 35 minutes.