Stuffed Polenta

Heat a little oil in a skillet and sauté the chopped onion.

Add the ground meat and cook over high heat for two minutes.

Add the chopped tomatoes and season with salt and pepper to taste. Cook for five more minutes.

Remove the filling from the heat and add the olives, sliced into rounds, and the mozzarella, cut into small cubes. Mix well and set aside.

In a saucepan, combine the butter, water, milk, and 2 teaspoons of salt. Heat over medium heat.

When the liquids are hot but not boiling, gradually sprinkle in the polenta while stirring constantly with a wooden spoon to prevent lumps.

Remove from heat.

Grease a baking dish with butter or oil.

Pour half of the polenta into the dish, then spread the meat filling evenly over it.

Cover with the remaining polenta.

Sprinkle the grated Parmesan cheese on top and bake in a preheated oven at 200°C (400°F) for 10 minutes or until the Parmesan cheese melts and the surface is golden brown.