- 1 cup [250 mL] cooked broken-up ground beef
- 1/4 cup [60 mL] tomato sauce
- 1 brick cold polenta [molded into a rectangular mold]
- 1 1/2 cups [375 mL] Italian tomato sauce
- 2/3 pound [300 g] ricotta cheese at room temperature [about 1 1/4 cups / 310 mL]
- 2/3 pound [300 g] freshly grated Mozzarella cheese
- 3 tablespoons [45 g] grated Parmesan cheese
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- Preheat oven to 375°F [190°C].
- Mix together cooked ground beef and tomato sauce.
- Cut cold polenta into 3-mm [1/8-inch] thick slices.
- Spread 3/4 cup [190 mL] Italian tomato sauce over the bottom of a 9 x 13 x 2-inch [23 x 33 x 5-cm] baking dish.
- Layer half of polenta slices into baking dish.
- Spread polenta slices with half of ricotta cheese, then with half of ground meat/tomato sauce mixture.
- Sprinkle all over with half of grated Mozzarella cheese.
- Repeat layers.
- Sprinkle all over with grated Parmesan cheese.
- Bake into preheated oven, for 45 minutes.
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