Phyllis Asilo
Migliacci (Polenta Napaletano)
This recipe is one of the best and easiest for making a hearty and authentic lasagna dish. The key to this recipe is using plenty of cheese and to make a high quality meat sauce.
Yield: Serves
Active Time:
Total Time:
Categories: italian, main dish, family cookbook
Ingredients
| 2 | lb | corn meal |
| 9 | cups | Water |
| 1-1/2 | lb | ground beef |
| 1-1/2 | lb | italian sausage, casing removed |
| 1 | lb | ham steak, cubed |
| 1 | stick | pepperoni, chopped |
| salt | ||
| 1/2 | cup | parmesan cheese, grated |
Directions
- Brown the chopped meat, the sausage, the ham cubes and the pepperoni. Using the same frying pan, brown each separately; removing from the frying pan when browned and saving in a bowl or plate. When finished browning all of the meat, reserve some of the drippings in the frying pan to put on top of Polenta before baking.
- Put salt in water and bring to a boil. Gradually pour dry corn meal into boiling water. Keep stirring until the corn meal thickens (10-15 minutes).
- Mix corn meal, cheese and meat together.
- Spray a deep roasting pan with Pam (or equivalent).
- Put corn meal and meat mixture in roasting pan.
- Pour the reserved meat drippings on top of mix and sprinkle with grated Parmesan cheese.
- Bake until top is golden in color (about 1 to 1 1/2 hours)
Nutritional Information (per serving)
Calories: 350 Fat: 15.1 g Protein: 20.2 g Carbohydrates: 32 g Cholesterol: 76.2 mg