President Nixons Polenta Casserole With Meat Sauce

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"Henry Haller said president Nixon loved polenta. They called the beef stock beef bouillon so it's a rich beef stock. Season to taste they ( my dad too) smoked and used salt and pepper like fiends. The sauce is great by itself and you could probably just pour over hot polenta without firming it up."

Original is 6 servings
  • Meat sauce


  • Serving Size: 1 (340.1 g)
  • Calories 561.2
  • Total Fat - 36 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 139.2 mg
  • Sodium - 1937.8 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.7 g
  • Protein - 34.9 g
  • Calcium - 85.9 mg
  • Iron - 5.2 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In large sauce pot, mix bouillon with pepper and butter and bring to a boil.

Step 2

Add cornmeal, stirring with a spoon (whisk), cook stirring constantly over low heat for 10 minutes or until thick.

Step 3

Cover and simmer for 20 minutes, stirring often to prevent sticking.

Step 4

Brush a baking casserole with oil and spread out the polenta evenly, about 1/2 inch thick.

Step 5

Sprinkle with 3 tablespoons of the cheese.

Step 6

Now let cool, then chill in refrigerator for at least 1 hour or until firm to the touch.

Step 7

Use a cookie cutter to make 12 (2 inch) rounds (or squares).

Step 8

Arrange the rounds in a buttered casserole dish.

Step 9

Spoon on the meat sauce, sprinkle with remaining cheese.

Step 10

Bake at 375 for 30 minutes.

Step 11

Meat sauce:

Step 12

Melt butter in a large sauce pan and add onion, garlic and saute lightly.

Step 13

Add meat, salt & pepper, oregano, and bay leaf.

Step 14

Cook on medium heat until meat is browned.

Step 15

Add wine, tomatoes, and tomato sauce, simmer covered for 45 minutes stirring often.

Step 16

Remove bay leaf.


No special items needed.

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