1 cup of cornmeal
1 liter of vegetable broth
1 tablespoon of butter
Sauce
4 tablespoons of olive oil
1 chopped onion
2 sliced bell peppers
250g of ground beef
1 1/2 cups of tomato sauce
1/2 cup of water
1 teaspoon of sweet marjoram seeds
1/4 cup of chopped fresh parsley
Oregano and salt to taste
Filling
2 tablespoons of olive oil
6 cloves of garlic, minced
1 bunch of escarole, washed and chopped
1 cup of shredded mozzarella cheese
1 cup of cornmeal
1 liter of vegetable broth
1 tablespoon of butter
Sauce
4 tablespoons of olive oil
1 chopped onion
2 sliced bell peppers
250g of ground beef
1 1/2 cups of tomato sauce
1/2 cup of water
1 teaspoon of sweet marjoram seeds
1/4 cup of chopped fresh parsley
Oregano and salt to taste
Filling
2 tablespoons of olive oil
6 cloves of garlic, minced
1 bunch of escarole, washed and chopped
1 cup of shredded mozzarella cheese
Dough
Dissolve the cornmeal in half a liter of cold vegetable broth
Fry the remaining broth with butter
Mix the dissolved cornmeal well and let it cook over low heat
Sauce
Heat the olive oil, sauté the onion, bell peppers, and ground beef
Add tomato sauce, water, sweet marjoram seeds, parsley, oregano, and salt
Let it reduce and reserve
Filling
Heat the olive oil, sauté the garlic, and escarola
In a baking dish, layer polenta, sauce, mozzarella cheese, and escarola
Sprinkle with grated cheese and bake in the oven for 15 minutes.
