Creamy Polenta Stuffed with Meat and Baked ("Mexican Tart")

Name: Creamy Polenta Stuffed with Meat and Baked
Ingredients: "1 cup of cornmeal"; "4 cups of water"; "1 tablespoon of salt"; "1 medium onion"; "1 green pepper"; "3 tablespoons of olive oil"; "2 1/2 cups of cooked tomatoes"; "2 cups of cooked ground beef"; "1 tablespoon of salt"; "A pinch of black pepper"

1
"1 cup of cornmeal"
2
"4 cups of water"
3
"1 tablespoon of salt"
4
"1 medium onion"
5
"1 green pepper"
6
"3 tablespoons of olive oil"
7
"2 1/2 cups of cooked tomatoes"
8
"2 cups of cooked ground beef"
9
"1 tablespoon of salt"
10
"A pinch of black pepper"

Ingredients

1
"1 cup of cornmeal"
2
"4 cups of water"
3
"1 tablespoon of salt"
4
"1 medium onion"
5
"1 green pepper"
6
"3 tablespoons of olive oil"
7
"2 1/2 cups of cooked tomatoes"
8
"2 cups of cooked ground beef"
9
"1 tablespoon of salt"
10
"A pinch of black pepper"

Directions

1
"Cook the cornmeal with water and salt in a slow cooker for 45 minutes"
2
"Chop the onion and green pepper, then sauté them in hot olive oil"
3
"Combine the cooked tomatoes, ground beef, salt, and black pepper, and cook until it thickens"
4
"Grease a baking dish and cover the bottom with half of the cooked cornmeal"
5
"Cover with the meat mixture, then top with the remaining cornmeal"
6
"Bake in a hot oven for 30 minutes or until the top is lightly browned"
7
"Serve 6 to 8 portions."