Ole-Polenta Casserole

For making polenta, take a small bowl, add the water of 1 cup, salt, and cornmeal, then whisk it until it gets smooth.

Take a large saucepan, take the rest of the water and let it boil.

Add the mixture of cornmeal and stir it constantly.

Let it boil, stir, and cook until it gets thickened in just 3 minutes.

Reduce the heat towards the low, cook, and cover it for 15 minutes.

The mixture should be divided between two greased 8-inch baking dishes.

Refrigerate and cover it until it gets firm, for just 1-1/2 hours.

Take a large skillet cook the onion, beef, garlic, green pepper on medium heat until the meat changes its color.

Then drain it stir it in tomato sauce, tomato, hot sauce, herbs, and mushrooms.

Let it boil, reduce the heat, simmer, and uncover it for just 20 minutes until it gets thickened.

Loosen the 1 polenta from the bottom of the dishes and sides, invert it on the lined paper waxed baking sheet and keep it asides.

Take the spoon of half of the meat mixture on the rest of the polenta.

Sprinkle half of the parmesan and half of the mozzarella.

Top it with the rest of the polenta and with the mixture of meat.

After this, bake and cover it at 350°F, until it gets heated through, for just 40 minutes.

Uncover and sprinkle it with the rest of the cheese.

Bake it until the cheese gets melted, for just 5 minutes more.

Before the cutting, let it wait for 10 minutes.

Serve it and enjoy.