Italian Polenta

• oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 small green pepper, diced
• 1 lb (.5 kg). tender beef chunks or stew meat
• fresh parsley, minced to taste (I use a full cup)
• 1 8 oz (224 grm). can tomato sauce
• 3 cups (700 ml) water
• 1 beef bouillon cube
• 1 bay leaf
• 1/4 tsp (1 ml) allspice
• 1/4 cup (60 ml) red wine
• 1-1/2 cups (350 ml) sliced fresh mushrooms
• 1 12 oz (336 grm). can sliced mushrooms
• salt and pepper, to taste
• flour for thickening
• 1 cup (225 ml) cornmeal
• 2 cups (475 ml) water
• 1/2 lb (.2 kg). or more Muenster cheese, sliced

1. In a small amount of oil, saute onion, garlic and green pepper for 5 minutes.
2. Add meat and parsley and cook until meat is browned.
3. Add tomato sauce, water, bouillon, bay leaf, all spice, wine, mushrooms, salt and pepper.
4. Simmer until meat is very tender.
5. Thicken with a flour and water slurry just before serving.
6. To make the Polenta, cook cornmeal in water until very thick.
7. Place a serving of polenta on each plate and top with a layer of muenster cheese, then spoon the meat gravy you made over over the top.

oil, onion, clove garlic, green pepper, tender beef, fresh parsley, tomato sauce, water, bay leaf, allspice, red wine, mushrooms, mushrooms, salt, flour, cornmeal, water, muenster cheese

Taken from online-cookbook.com/goto/cook/rpage/001190 (may not work)