Ingredients:

1 cup yellow cornmeal

1 tsp. salt

4 cus water, divided

1 lb. ground beef

1 cup chopped onion

1/2 cup chopped green pepper

2 garlic cloves., minced

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1/2 lb. sliced mushrooms

1 tsp. deach dried basil, oregano and dill weed

dash hot pepper

1 1/2 cups shredded part skim mozzarella cheese

1/4 cup grated parmesan cheese

Directions:

1. For polenta, in a bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil. Cook and stir until thickened, about 3 minutes.

2. Reduce heat to low, cover and cook for 15 minutes. Divide the mixture between 2 greased 8 in. square baking dishes. Cover and refrigerate until firm, about 1 1 /2 hours.

3. In a large skillet, cook the ground beef, onion, green pepper and garlic over medium heat until meat is no longer pink, drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce, bring to a boil. Reduce heat, simmer, uncovered, 20 minutes or until thickened. Lose 1 polenta from the sides and bottom of the dish, invert onto a waxed paper-lined baking sheet and set aside. Spoon half the meat mixture over the remaining polenta.

4. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining ground beef mixture.

5. Cover and bake at 350 degrees until heated through, 40 minutes. Uncover, sprinkle with remaining cheese. Bake until cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Bon Appetit!