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Microwave Polenta with Chunky Meat Sauce

  • 175 grams polenta
  • 250 milliliters cold water
  • 1 teaspoon salt
  • 750 milliliters boiling water
  • 450 grams lean minced beef, or Italian turkey sausage
  • 2 spring onions, sliced
  • 1 475 g can creamed sweetcorn
  • 1 small green pepper, cut into strips
  • 1 teaspoon Italian seasoning
  • 1 50 g jar pimento, drained

Yield: 6 servings. In a 2 litre casserole dish combine the polenta, cold water, and salt. Slowly pour boiling water into the polenta mixture, stirring constantly until the mixture is well blended. Cook uncovered on 100% power (HIGH) in the microwave for 6-8 minutes or until very thick, stirring every minute. Grease a 30 x 18 x 5 cm baking dish. Spread the polenta in the dish. Cover and cool for at least 45 minutes or chill overnight. In a 2 litre casserole dish combine the meat and onions. Cook, covered, on HIGH for 5-7 minutes or until no pink meat remains, stirring once. Drain and put the mixture aside. In the casserole dish combine the corn, green pepper, Italian seasoning, and pepper. Cook, covered, on HIGH for 5-6 minutes or until the green pepper is just tender. Stir in the meat mixture and pimento. Cut the polenta into 24 squares and arrange on a platter. Cook, covered with wax paper, on 70% power (MEDIUM-HIGH) for 4-5 minutes or until heated through. Transfer to serving plates. Cook the meat mixture, covered, on HIGH for 1 1/2 - 2 minutes or until hot. Serve with the polenta slices.

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