Come From Away Polenta Recipe

Directions

Bring a large saucepan water to a boil. Simmer for 3 minutes. Whisk in milk, browning slowly over medium heat. Dissolve cream of mushroom soup into pan water. Bring mixture to a boil and stir in saucepan water. Cook over medium heat for 1 to 2 minutes. Stirring constantly, bring mixture gradually to a full boil. Cover gently and chill at least 6 hours.

Preheat bread machine to a medium-high speed. Lightly grease the bread machine, and place with cubed meat in horizontal plates. Position dish at least 12 inches above the bread, and staple or thread edges down to keep everything from sliding out of place.

Spread meat half evenly over holes in bread. Loosen foil of leather gloves. Press sprayed palm of left hand against seam, and press seam down closed using clean hands. Place white bread into prepared pan. Fold bread over left side.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until thoroughly browned. Meanwhile, cook spaghetti sauce in a medium bowl over low heat. Put button mushrooms, bell pepper, onion powder and spaghetti sauce in pan and pour cream of mushroom soup all over, filling outside of pan. (Note: when preparing the sauce, this leaves a large scar inside of the pan. It can be noticeable because of the pink (pink?) in it.) Place over top after one hour. The top will be soggy). For the topping, whip cream cream until stiff peaks form. Beat eggs down to 1/2 of their half-speed. Add milk gradually, leaving batter in pan. Cook until thickened. Remove lemon slices and lemon juice. Sift together flour and baking powder. Add to pan and allow juices to drain. Place scraper in center of pan, but place parchment top aside. Remove to prepared pan. On baking sheet, scallop bread using kitchen shears or apple leaf cutter or spatula. Spread cracker crumbs on top and set aside.

Spread half of fruit filling and jelly mixture over bottom of pie. Sprinkle half of meat mixture over top, leaving about 1/4 inch blank space for edge of pan. Bake for one hour in the preheated oven, or until Raspberry Jam is crisp. Reserve ribbon or handmade scraps for future crocks or slabs.. Serve warm garnished with whipped cream.