2 14.5 oz. cans stewed tomatoes 1/8 teaspoon ground allspice 1 Tablespoon olive oil 1 small onion, chopped 1 garlic clove, minced 1 lb. ground beef Salt and freshly ground black pepper 1 lb. ready-made polenta (in a plastic wrapped roll) 1-1/4 cups mozzarella cheese, grated 1/4 cup Parmigiano-Reggiano cheese, grated
Preheat the oven to 400°F.
Drain 1 can of tomatoes, reserving the juice. Place the reserved juice and the other can of tomatoes in a food processor. Add the allspice and a good pinch of salt. Process until smooth. Transfer the tomato sauce to a heavy saucepan. Bring to a boil. Reduce heat and cook at a brisk simmer, uncovered, for about 20-25 minutes or until the sauce has reduced and thickened slightly. Adjust seasonings to taste with salt and freshly ground black pepper. Remove from heat and set aside.
In a large skillet heat the olive oil over medium heat. Add the onion; sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Add the ground beef and brown, breaking up any large pieces with a spatula. When the meat has browned add the reserved drained tomatoes and continue to cook for 5 minutes, stirring occasionally. Adjust seasonings to taste with salt and freshly ground black pepper. Drain off excess fat and juice from the meat. Remove from heat and set aside.
Cut the polenta into 1/4-inch thick slices with a sharp knife. Lay the polenta slices on the bottom of a 9-inch pie plate, overlapping slightly. Spoon half the ground beef mixture over the polenta and top with half the mozzarella. Lay the remaining polenta over the top of the cheese. Spoon the remaining ground beef over the top. Pour the tomato sauce over the meat. Top with the remaining mozzarella and parmesan cheese.
Bake, uncovered, for 20 minutes or until bubbling and beginning to brown in spots. Remove from the oven and let stand, loosely covered with foil, for 15-20 minutes before serving.