Italian-Styled Polenta Casserole

Shared by: rljaegers

4 Points Per Serving

1 cup cornmeal

1 cup water -- cold

1 1/4 teaspoons salt

3 cups water -- boiling

2 cups Harvest Burger Crumbles

1/2 cup onions -- chopped

1/3 cup green pepper -- chopped

1 clove garlic -- crushed

2 cups tomatoes -- 16 oz. can

6 ounces tomato paste

4 ounces mushrooms, canned

1 teaspoon salt

pepper -- to taste

1 teaspoon oregano -- leaves

1/2 teaspoon basil leaves

1 1/2 cups mozzarella cheese, fat free

First make polenta:

In a small bowl, combine cornmeal, cold water and salt. In a large heavy saucepan, bring 3 cups of water to a rapid boil. Add cornmeal mixture slowly to boiling water, stirring constantly until thickened. Cover and continue cooking over very low heat for 15 minutes, stirring occasionally. Pour hot cornmeal mixture into ungreased 13 x 9 baking pan. Refrigerate 1 hour until firm.

Make Meat Sauce:

Saute onion, green pepper and garlic in large skillet in a small amount of water. Add Crumbles, tomatoes, tomato paste, mushroom slices, salt, oregano, basil and pepper. Mix well. Heat to boiling, reduce heat and simmer for about 20 minutes. stirring occasionally.

Cut chilled polenta into 8 pieces.

Place 4 polenta slices onto bottom of ungreased 8 inch baking dish, spoon half of meat sauce over and around polenta. Sprinkle 3/4 cup of cheese. Place remaining polenta slices over cheese. Spoon remaining sauce over and around polenta. sprinlke remaining cheese.

Bake in 350º F oven for 30 to 35 minutes.

Serving Size : 4

Calories: 325 Fat: 1.5 Fiber: 11