Polenta Lasagna (Italy)



  • Ground Beef (0.5 Small Bowl)
  • Black pepper (0.5 Pinch)
  • Salt (0.5 Teaspoons)
  • Thyme (0.5 Pinch)
  • Garlic (0.5 clove)
  • Onion (0.25 Pieces)
  • Chicken Broth (1.25 Cups of Water)
  • Green pepper (0.25 Pieces)
  • Cheddar cheese (0.5 Cups of Water)
  • Celery Stalk (0.25 Pieces)
  • Cornmeal (0.5 Cups of Water)
  • Tomatoes (1 Piece)
  • Carrot (0.25 Pieces)
  • Margarine (1 tablespoon)

To prepare the polenta; Let's add salt into the measured chicken broth and boil it.
Then add the cornmeal and cook it until it thickens. Pour the mixture onto the baking tray rinsed with water and let it cool for 2-3 hours in the refrigerator until it becomes ice cold.
Let's set aside 1 teaspoon of 1 tablespoon of margarine and fry the rest with grated onion. Let's add minced meat, garlic and green pepper to the roasted onion and continue to fry.
Then add spices, salt, carrot, tomato and celery stalks and let it cook for 10-12 minutes. Let's divide the rested polenta into 2 equal parts.
Let's grease the baking dish with the remaining margarine and place some of the polenta in it. Let's add half of the stuffing with minced meat and grated cheddar cheese.
Then cover it with another layer of polenta and add the remaining minced meat and cheddar cheese on top. Let's cook in the oven until the cheddar cheese melts, let it cool for a few minutes and serve.

ENJOY YOUR MEAL


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