>> THERE'S A BUMPER STICKER THEY GIVE TO THE PATRONS OF FAMOUS DAVE'S IN ST. PAUL, MINNESOTA.

IT READS, "WE LOVE VEGETARIANS.

THEY MAKE US LAUGH."

I'M HARDLY AS MEAT HEADED AS DAVE, BUT I DO GET IT.

AMERICA RUNS ON MEAT, STARTING WITH AMERICA'S FAVORITE: BURGERS.

THEY'RE MARRIED WITH KOREAN BARBECUE FLAVOR AND TOPPED WITH HOMEMADE KIMCHI, AND AS A BONUS, I'LL SHOW YOU HOW TO GRIND YOUR OWN MEAT.

FOR PORKETARIANS, I HAVE BUTTERMILK FRIED PORK CHOPS, SUPER MOIST ON THE INSIDE, EXTRA CRISPY ON THE OUTSIDE, EVEN THOUGH THEY'RE SAUTEED, NOT FRIED.

PLUS, I'LL GIVE YOU A LEG UP ON LASAGNA WITH A SUPERMARKET SHORTCUT: POLENTA INSTEAD OF BOILED NOODLES.

[sunny instrumental music] ♪ ♪ >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

THIS RECIPE IS MY ALL-AMERICANIZATION OF BULGOGI, WHICH IS, ALONG WITH KIMCHI, ONE OF THE MOST WELL-KNOWN DISHES OF KOREA.

LITERALLY TRANSLATED, IT MEANS "FIRE MEAT."

SO IT'S ESSENTIALLY KOREAN BARBECUE, AND WHAT I'M GONNA DO IS TAKE ALL THE KOREAN SORT OF FLAVORING AND ELEMENTS AND PUT THEM INTO GROUND CHUCK AND MAKE BURGERS.

WE'RE GONNA START WITH THE KIMCHI, HOWEVER, AND THIS IS MY QUICK KIMCHI.

WHAT KIMCHI LITERALLY IS IS FERMENTED VEGETABLES.

IT'S MOST USUALLY CABBAGE.

OFTEN IT'S NAPA CABBAGE, WHICH IS WHAT I'M USING HERE, BUT IT CAN BE ANY VEGETABLE.

YOU CAN FIND KIMCHI IN THE SUPERMARKET, BUT IT'S SO EASY TO MAKE, WHY NOT DO IT YOURSELF?

SO I'M CUTTING UP A SMALL HEAD OF CABBAGE INTO RIBBONS, AND WE NEED ABOUT 4 CUPS TOTAL.

I'M JUST GONNA POP 'EM IN THE-- IN THIS BOWL HERE.

AND THEN WE'RE GONNA ADD SALT, AND DON'T BE HORRIFIED.

WE ARE MAKING A PICKLE AFTER ALL.

SO WE'RE GONNA ADD 1/3 OF A CUP OF KOSHER SALT, AND I WAS ADVISED BY ONE OF MY CULINARY PRODUCERS HERE WHO HAPPENS TO BE HALF CHINESE--TWO THINGS THAT WEREN'T IN MY ORIGINAL RECIPE.

ONE IS, MAKE SURE YOU REALLY WORK THE SALT INTO THE CABBAGE, AND SECONDLY, SHE SAID, "AFTER YOU GET IT WORKED IN, YOU NEED TO PUT A WEIGHT ON IT," AND WHAT THE WEIGHT WILL DO IS HELP THE SALT TO CONTINUE TO PERMEATE THE CABBAGE.

SO I'M GONNA PUT A LITTLE PLASTIC WRAP ON TOP AND THEN A WEIGHT, A CUTE LITTLE WEIGHT.

YOU COULD'VE USED A CAN OF SOUP OR SOMETHING.

SO WE'RE GONNA LET IT MARINATE FOR TWO HOURS.

I'M GONNA MAKE THE FLAVORING, THE STUFF THAT GOES ON TOP.

WE'VE GOT ABOUT 1/3 OF A CUP OF RICE VINEGAR HERE, AND THIS IS UNSEASONED-- NO SALT AND NO SUGAR ADDED.

I'M GONNA CONTROL THAT MYSELF.

AND WE'RE GONNA HEAT IT UP WITH A TABLESPOON OF WHITE SUGAR.

NOW, FOR HOT STUFF, WE'RE ADDING PAPRIKA AND CAYENNE.

THE PAPRIKA COULD ACTUALLY JUST BE SWEET PAPRIKA IF YOU DON'T WANT IT THAT HOT, OR IT COULD BE HOT PAPRIKA.

HEY, IT COULD EVEN BE HOT SMOKED PAPRIKA, WHATEVER YOU FEEL LIKE, AND THEN THE CAYENNE, OF COURSE, WHICH IS VERY HOT, AND THAT'S 1/4 OF A TEASPOON.

TRADITIONALLY, KIMCHI IS BOTH FLAVORED AND COLORED.

IT COLORS SLIGHTLY FROM KOREAN CHILI FLAKES THAT YOU CAN BY IN SPECIALTY FOOD SHOPS.

BUT I THOUGHT THIS WORKED VERY NICELY, AND MOST PEOPLE CAN GET THESE INGREDIENTS RIGHT AT THE SUPERMARKET, SO...

THE SUGAR NEEDS TO MELT, AND IT NEEDS TO GET HOT.

WOW, THAT WOULD MAKE A VERY POTENT TEA THERE.

NOW WE'RE GONNA GET DOWN TO ALL THE REST OF THE VEGETABLES THAT GO IN WITH THE CABBAGE.

WE HAVE A TEASPOON OF MINCED GARLIC.

WE HAVE HALF OF A LARGE RED BELL PEPPER, FINELY MINCED.

AND I JUST NEED TO DO A LITTLE MORE GINGER HERE.

WE NEED 1 TABLESPOON.

YOU TAKE A 3-INCH PIECE AND GRATE IT ON A MICRO PLANE, AND, YOU KNOW, WHEN YOU'RE WORKING WITH GINGER, KEEP IN MIND THAT FOR EVERY INCH OF GINGER--I MEAN, THIS IS JUST A ROUGH GUESSTIMATE-- EVERY INCH THAT YOU GRATE EQUALS ABOUT A TEASPOON OF GRATED GINGER.

SO 3 INCHES, 3 TEASPOONS, 1 TABLESPOON.

THAT LOOKS GOOD TO ME, AND A LITTLE MORE OR LESS WON'T HURT YOU, AND THIS IS A VERY IMPORTANT INGREDIENT, TOO.

IT'S REALLY GONNA GIVE IT A NICE FLAVOR.

AND THEN, LAST BUT NOT LEAST, WE HAVE SOME SCALLIONS.

AND WE'RE GONNA JUST THINLY SLICE THEM.

OKAY.

SO NOW I'M GONNA GO SEE HOW MY CABBAGE THAT I'VE MARINATED FOR TWO HOURS IS DOING.

THIS IS WHAT YOU'VE GOT LEFT.

SO NOW WE'VE GOT TO RINSE THIS, BECAUSE WE WANT TO GET OFF THAT EXCESS SALT.

SO WE DRAIN IT FIRST, AND THEN WE RINSE IT WITH SOME COLD WATER.

NICELY DRIED.

WE'RE GONNA ADD IT TO ALL THE VEGETABLES WE GOT READY A MINUTE AGO.

OKAY, AND THEN LAST BUT NOT LEAST, OUR SPICY VINEGAR.

OOH, ISN'T THAT A PRETTY COLOR?

I HAVE TO STAND BACK, TOO, 'CAUSE THAT WAS--WHOO!

THAT WAS A PURE HIT OF CAYENNE RIGHT THERE.

IT DOES REALLY CLEAN OUT YOUR NASAL PASSAGES.

LET ME TOSS THIS WITH MY IMPECCABLY CLEAN HANDS.

OKAY, I'M GONNA LEAVE THIS HERE TO BUILD MY BURGER LATER.

WE'RE GONNA GO ON DOWN AND DO THE BURGER PART.

OKAY, LET ME GRAB--ON MY WAY, I NEED THE MEAT FROM THE FREEZER, AND I'M GONNA EXPLAIN.

WHAT I HAVE IN THIS PACKAGE HERE IS A POUND AND A HALF OF CHUCK.

I TOOK ONE BIG PIECE.

I ASKED FOR A POUND AND A HALF FROM THE SUPERMARKET BUTCHER, AND I CUT IT INTO 1-INCH CUBES, BECAUSE I WANT TO GRIND MY OWN MEAT.

SOMETIMES, YOU JUST DON'T KNOW WHAT GOES INTO THAT GROUND MEAT THAT YOU BUY IN THE SUPERMARKET.

IT'S EASIER TO GRIND UP IN A FOOD PROCESSOR, TOO, IF YOU'VE CHILLED IT--WELL, NOT CHILLED IT--FROZEN IT IN THESE CUBES FOR 30 MINUTES.

WE'RE GONNA PULSE.

INTO THE BOWL.

WE'RE GONNA ADD SOME SCALLIONS, FOUR SCALLIONS, FOUR MEDIUM SCALLIONS THAT WE THINLY SLICED, AND A LITTLE BIT OF GINGER HERE TOO.

WE'VE GOT 3/4 OF AN INCH, WHICH MEANS 3/4 OF A TEASPOON.

A MINCED GARLIC CLOVE, AND THEN WE'VE GOT A LITTLE BIT OF RICE VINEGAR, A TABLESPOON AND A HALF, AGAIN, UNSEASONED, 2 TABLESPOONS OF SOY SAUCE, A TEASPOON AND A HALF OF DARK SESAME OIL, AND LAST BUT NOT LEAST, WE'RE GONNA PUT SOME BROWN SUGAR.

IT GIVES IT A LITTLE BIT OF A DEPTH OF FLAVOR.

SO THAT IS WHAT GOES INTO OUR BURGER, AND WITH MY IMPECCABLY CLEAN HANDS, I AM GOING TO MIX IT AND SHAPE INTO FOUR PATTIES.

DON'T WORK IT TOO MUCH.

YOU WANT A, NICE LOOSE BURGER, NOT A TIGHT ONE.

OKAY.

I'M GONNA PUT A LITTLE SALT AND PEPPER ON HERE.

I'M PUTTING THIS ON THE COUNTER SO I DON'T STICK MY HAND IN THE CANISTER WITH MY BURGER FINGERS.

AND THESE'LL TAKE ABOUT THREE MINUTES A SIDE.

IT DEPENDS ON HOW YOU LIKE YOUR BURGER DONE.

WE'RE USING FLAVORLESS VEGETABLE OIL TO SAUTEE THEM IN.

OKAY, I'M GONNA PUT SALT SIDE DOWN.

AND THEN ONCE I SEE IT'S ALMOST DONE, I'M GONNA SALT THE OTHER SIDE AND TURN IT OVER.

WHENEVER YOU COOK A BURGER, DON'T SMOOSH IT DOWN.

DON'T MOVE IT AROUND.

JUST LET IT DO ITS THING.

IT WILL LET YOU KNOW WHEN IT'S READY TO BE TURNED OVER.

OKAY, I JUST TOASTED THE BUNS IN THE OVEN, WHICH IS A VERY EASY WAY TO DO IT.

GET OUR BURGERS TURNED.

THESE DON'T BROWN QUITE THE SAME AS A BURGER THAT DIDN'T HAVE ALL THAT LIQUID ADDED TO IT.

OOPS.

REMEMBER, I SAID I WAS GONNA SALT THIS SIDE BEFORE I FLIPPED IT AND ADD MY PEPPER.

OKAY.

SO YOU'RE GONNA SEE NOT QUITE AS CRUSTY, BUT WE GOT SOME-- WE GOT SOME COLOR THERE.

SO ANOTHER THREE MINUTES.

I'M GONNA CRANK IT, AND WE'LL BE READY TO GO.

WHOA.

THIS SMELLS SO GOOD.

SO NOW WE'RE GONNA TOP THIS OFF WITH SOME OF OUR KIMCHI, AND WE HAVE THE MOST DELICIOUS COMBINATION OF FLAVORS AND TEXTURES.

THERE YOU GO.

WE ARE SERVING IT WITH SOME MINIATURE HEIRLOOM POTATOES THAT WE'VE JUST STEAMED BRIEFLY.

YOU KNOW, WHO KNEW YOU COULD MAKE THIS EXOTIC KOREAN BURGER WITH HOMEMADE KIMCHI ON A WEEKNIGHT?

YOU CAN.

I'D LIKE TO GET SOME PORK CHOPS, ABOUT A POUND, BUT I NEED 'EM BONELESS.

GREAT.

HOW MUCH IS THAT?

>> THIS IS $14.10.

>> Sara: OKAY, GREAT.

THANK YOU.

THE INSPIRATION FOR THIS RECIPE COMES FROM SOUTHERN FRIED CHICKEN.

HOWEVER, I'M NOT MAKING CHICKEN.

I'M MAKING PORK.

THIS IS THE SECRET INGREDIENT: BUTTERMILK.

WHAT DOES THE BUTTERMILK DO?

IT MAKES IT REALLY MOIST AND JUICY AND YUMMY.

SO I AM MAKING BUTTERMILK FRIED PORK CHOPS, AND IT'S ACTUALLY BUTTERMILK SOAKED FRIED PORK CHOPS, AND BY THE WAY, THEY AREN'T FRIED, BUT HERE'S OUR MARINADE.

WE'RE STARTING WITH 1 CUP OF BUTTERMILK, WHICH IS THE EQUIVALENT IN FAT CONTENT OF EITHER SKIM MILK OR 1%, VERY LO-CAL, BUT IT'S GOT THAT RICH, THICK TEXTURE.

IF YOU CAN'T FIND BUTTERMILK, WHICH YOU CAN INCREASINGLY-- I'M GONNA MINCE SOME GARLIC HERE--JUST TAKE 1 CUP OF MILK, COMBINE IT WITH A TABLESPOON OF EITHER VINEGAR OR LEMON-- FRESH LEMON JUICE AND LET IT SIT, YOU KNOW, FOR, I DON'T KNOW, HALF AN HOUR, AND IT WILL SORT OF BECOME--GET THE PROPERTIES OF BUTTERMILK, MEANING IT WILL BE A GOOD TENDERIZER.

DAIRY IS A GOOD TENDERIZER ANYWAY, BUT BUTTERMILK HAS GOT THE DOUBLE WHAMMY OF HAVING THE ACID AND THE MILK.

SO IN GOES OUR GARLIC, AND THEN WE'RE GONNA ADD SOME HOT SAUCE, A TEASPOON.

IT CAN BE WHATEVER HOT SAUCE YOU LIKE.

AND THEN 1/2 TEASPOON OF SALT.

I USED TO WHISK THIS TOGETHER, BUT I GET LAZIER BY THE SECOND, SO INSTEAD I SMOOSH IT UP AND HOPE THAT THE SALT DISSOLVES.

SO WHILE THAT SORT OF HANGS OUT AND THE SALT CONTINUES TO DISSOLVE, I'M GOING TO POUND MY PORK CHOP.

NOW, I GOT THOSE BONELESS PORK CHOPS ABOUT 1/2 INCH THICK, AND I'M GONNA POUND THEM SO THEY'RE MUCH THINNER, BUT IN ORDER TO CUT THEM IN HALF--YOU'RE GONNA SEE IN A MINUTE--I FROZE THEM FOR ABOUT A HALF AN HOUR.

THIS SEEMS TO BE A THEME HERE.

IT'S JUST MUCH EASIER TO WORK WITH MEAT WHEN IT'S COLD, AND IT'S EVEN EASIER TO WORK WITH IT WHEN IT'S SLIGHTLY FROZEN.

I'M GONNA CUT THESE TWO CHOPS HORIZONTALLY, AND I'M GONNA SHOW YOU HOW.

JUST GET DOWN WHERE THE MEAT IS.

DON'T EVER STAND UP HERE AND GO LIKE THAT.

YOU CAN SEE WHERE THAT MIGHT GO.

JUST GO SLOWLY, KEEP YOUR HAND ON TOP, GO ALL THE WAY THROUGH, AND THERE YOU GO.

MY FAVORITE WAY OF POUNDING IS TO ADD A LITTLE BIT OF WATER TO A RESEALABLE BAG.

YOU COULD PUT A LITTLE BIT OF WATER ON PLASTIC WRAP IF YOU'D PREFER TO DO THAT.

THIS HELPS THE MEAT TO NOT SHRED WHEN YOU'RE POUNDING IT.

I'M GONNA POUND THE MEAT TO 1/8 OF AN INCH THICKNESS, AND THE ROLLING PIN IS MY WEAPON OF CHOICE.

AND NOW IT'S GONNA COOK UP SO QUICKLY AND BE WONDERFULLY TENDER, BUT FIRST WE'VE GOT TO MARINATE IT FOR HALF AN HOUR.

SO I'M GONNA POP IT INTO OUR MARINADE BAG, AND I HAVE SOME IN THE FRIDGE THAT I'VE ALREADY MARINATED FOR HALF AN HOUR.

SO NOW IT'S TIME TO COOK THEM.

QUICK RINSE TO MY HANDS, AND THEN I'M GOING TO BREAD MY CHOPS.

BREAD CRUMBS, THE DARLING OF CHEFS.

WE HAVE HERE PANKO BREAD CRUMBS.

WE JUST LOVE THEM, BECAUSE THEY'RE SO COARSE AND SO DRY AND SO THEY'RE SO CRISPY ON THE OUTSIDE.

IF YOU COULDN'T FIND PANKO BREAD CRUMBS, WHICH MOSTLY YOU CAN THESE DAYS, DON'T SWEAT IT.

YOU COULD JUST USE SOME DRIED BREAD CRUMBS.

YOU COULD EVEN USE ITALIAN BREAD CRUMBS.

I'M ADDING SOME OLIVE OIL.

NOW, WE'RE NOT "FRYING" THE PORK CHOPS.

WE'RE SAUTEEING THE PORK CHOPS, AND WE'RE GONNA COAT IT WITH THE BREAD CRUMBS.

MY SON JUST LOVES THESE PORK CHOPS, AND IT'S FUNNY, BECAUSE AFTER HE WAS AT COLLEGE FOR JUST ONE SEMESTER, HE DECIDED HE HATED THE DORM FOOD.

SO HE MOVED INTO AN APARTMENT WITH A BUNCH OF FRIENDS, AND HE STARTED COOKING.

I WAS AMAZED.

SO I ROAD TESTED THIS RECIPE ON HIM, AND HE JUST WENT WILD FOR IT, SO I KNOW THAT THIS IS GONNA BECOME PART OF HIS WEEKLY REPERTOIRE.

AND WE'LL GIVE THESE ABOUT THREE MINUTES A SIDE OR UNTIL THEY'RE CRISPY AND BROWN AND FIRM TO THE TOUCH.

SO LET ME JUST TAKE A LITTLE PEEK AND SEE HOW WE'RE DOING.

TIP IT AWAY IF YOU'RE GONNA TURN THIS ONE SO THAT WHEN YOU FLIP IT OVER, YOU DON'T LAND IT IN THE FAT AND HAVE THE FAT SPLATTER UP AT YOU.

OH, BOY, DOESN'T THAT LOOK GOOD.

ALL RIGHT, WHILE I FINISH THIS OFF ON THE SECOND SIDE, I'M GONNA GO DOWN AND CHOP SOME PARSLEY.

NOW, WHEN YOU GO TO CHOP PARSLEY, YOU KNOW, I SEE PEOPLE, LIKE, LABORIOUSLY TAKING OFF LEAF BY LEAF.

I'M LIKE, "AH!

THAT'S TOO MUCH WORK."

DID I MENTION HOW LAZY I AM AT COOKING?

SO I JUST SORT OF GIVE IT A HAIRCUT.

JUST SHAVE IT DOWN, LEAVE THE STEMS BEHIND, DON'T WORRY ABOUT IT, AND THEN WHENEVER YOU'RE CHOPPING AN HERB LIKE THIS, SMOOSH IT TOGETHER INSTEAD OF LETTING IT SCATTER ALL OVER YOUR BOARD, IN WHICH CASE YOU'RE GONNA HAVE TO CHASE IT.

AND THEN YOU WILL PROBABLY NOT HAVE TO CHOP IT VERY MUCH, 'CAUSE IT'S SO CONDENSED, AND ACTUALLY, THIS DOESN'T HAVE TO BE FINELY CHOPPED ANYWAY.

SO I'M GONNA DO THIS ONCE AND CALL IT A DAY.

ALL RIGHT, THAT LOOKS GOOD.

MY PORK IS DONE.

I CAN TELL BECAUSE IT'S FIRM, AND IT'S GOLDEN.

SO LET ME JUST PUT THIS ON SOME PAPER TOWELS TO DRAIN FOR HALF A SECOND.

AND I'LL SAUTEE UP THE REST.

AND THEN I'LL CUT MY LEMONS.

OKAY, I'M READY TO PLATE.

A WONDERFUL BACKDROP VEGETABLE ARE SAUTEED APPLES AND CABBAGE.

NOW I'LL JUST PUT THESE EXTRAS ON HERE.

SO YOU HAVE TO DO IT IN BATCHES, AS I MENTIONED, AND I'M JUST GONNA ADD TO MY FIRST BATCH.

WE'RE GONNA TOP EACH ONE WITH SOME OF MY CHOPPED PARSLEY AND A LEMON, AND THEN EVERYBODY CAN SERVE THEMSELVES AND TAKE A LITTLE LEMON WEDGE WITH THEM TO SQUEEZE ON TOP.

VERY ITALIAN TO DO IT WITH THE LEMON WEDGE.

AND ANOTHER SIDE OF SOME SWEET POTATO PUREE OR BUTTERNUT SQUASH PUREE, THOSE WONDERFUL ORANGE WINTER SQUASHES.

THERE YOU GO.

OKAY.

THESE BUTTERMILK PORK CHOPS WILL DEFINITELY BECOME REGULARS ON YOUR WEEKLY LINEUP, AND IF MY 21-YEAR-OLD SON CAN MAKE THEM, SO CAN YOU.

CLASSIC LASAGNA IS NOT THE KIND OF DISH YOU CAN JUST THROW TOGETHER ON A WEEKNIGHT, BUT HERE'S THE SECRET.

YOU CAN PULL IT OFF IN NO TIME IF YOU USE STORE-BOUGHT COOKED POLENTA INSTEAD OF NOODLES.

SO I'M ALSO STARTING WITH SAUSAGES.

I'M NOT JUST USING GROUND MEAT, AND I'VE GOT TWO SWEET SAUSAGES.

YOU COULD USE SWEET.

YOU COULD USE HOT ITALIAN.

YOU JUST NEED ABOUT 1/2 POUND.

AND I THREW THESE TWO SAUSAGES INTO THE FREEZER FOR 30 MINUTES.

LOOK AT HOW NICELY THEY'RE SLICING.

I'M ALSO USING THE RIGHT TOOL FOR THE JOB, WHICH IS A SERRATED KNIFE.

MEANWHILE, I'VE GOT TO GET MY PAN HEATING HERE.

WE'RE GONNA MAKE A VERY--OOPS-- A VERY QUICK TOMATO SAUCE.

OLIVE OIL, BECAUSE THIS IS A MEDITERRANEAN DISH.

THE SAUSAGE HAS SOME FAT, TOO, SO WE DON'T NEED A TON.

LET ME SEE HOW WE'RE DOING.

IT'S REALLY BUBBLING ALL AROUND, SO I KNOW THE PAN'S HOT ENOUGH.

LET ME GET THE REST IN THERE.

AND I'M GONNA WASH MY HANDS AND COME BACK AND CONTINUE.

WHILE THE SAUSAGE IS COOKING-- AND IT WILL TAKE ABOUT EIGHT MINUTES TO GET SOME NICE COLOR ON IT, I'M GONNA ACTUALLY GET MY POLENTA GOING TOO.

POLENTA IS CORNMEAL.

YOU COULD MAKE YOUR OWN POLENTA AS YOUR SORT OF "LASAGNA NOODLE STAND-IN," BUT I THOUGHT, WHY NOT BUY THIS PRODUCT IN THE SUPERMARKET?

MAKES MY LIFE EASIER.

USUALLY, I JUST SAUTEE THE POLENTA LIKE THIS IN A NONSTICK PAN IN OIL, BUT I WANT TO GET A LITTLE COLOR ON IT, SO I'M GONNA TAKE A TIP FROM THOSE BIG COMPANIES THAT MAKE THE FRENCH FRIES YOU EAT AT MANY RESTAURANTS.

THEY COAT THEIR FRENCH FRIES IN SOME SORT OF CORN STARCH OR FLOUR BEFORE THEY DEEP-FRY IT, WHICH GIVES IT EXTRA CRISPNESS.

GOOD.

I'M GONNA STIR MY SAUSAGES HERE.

BY THE WAY, YOU COULD ALSO USE TURKEY SAUSAGE.

YOU COULD MAKE THIS LEANER THAT WAY.

MY ONIONS ARE READY TO GO INTO THE PAN WITH THE SAUSAGES.

SO ONE MEDIUM ONION HERE THAT WE FINELY DICED.

ADD A LITTLE PINCH OF SALT, 'CAUSE I LIKE TO SEASON AS I GO.

GET MY MOZZARELLA OUT AND SLICE THAT UP.

WE NEED THAT TO BE READY TOO.

YOU NEED 4 OUNCES FOR THIS RECIPE.

I'VE GOT SOME BEAUTIFUL-- I CAN TELL IT'S FRESH MOZZARELLA, BECAUSE IT'S VERY SOFT, BUT ANY MOZZARELLA THAT YOU LIKE THAT WORKS FOR YOU THAT YOU CAN FIND WILL BE GOOD.

WE'RE GONNA SLICE IT.

SO THERE'S TWO CHEESES THAT GO IN HERE.

THERE'S MOZZARELLA, AND THERE'S PARMESAN.

4 OUNCES OF MOZZARELLA AND 2 OUNCES OF FRESHLY GRATED PARMESAN.

NOW I'M GONNA TURN THESE WHETHER THEY'RE READY TO TURN OR NOT.

OH, IT WAS WORTH THE WAIT.

I GOT A NICE LITTLE CRISP ON IT.

OKAY, I THINK I CAN ADD MY GARLIC, AND THIS IS ONLY GONNA BE IN WITH THE ONIONS AND SAUSAGE FOR ABOUT A MINUTE.

THAT'S TWO CLOVES OF GARLIC.

SO I SORT OF JUST SAUTEE IT AROUND UNTIL I CAN SMELL IT, WHICH, OF COURSE, ALWAYS MAKES ME HAPPY TOO.

AND THEN WHEN YOU'VE GOT A NICE AROMA OF GARLIC, YOU ADD YOUR TOMATOES, OUR FIRE-ROASTED TOMATOES, CHOPPED FIRE-ROASTED TOMATOES.

THAT'S ONE 14 1/2 OUNCE CAN.

AND WE'RE GONNA JUST SIMMER THIS UNTIL IT DRIES.

WE WANT ALL THE FLAVORS TO MELD.

AND, YOU KNOW, I THINK MY POLENTA'S DONE.

I'M GONNA TAKE IT OUT AND GET ANOTHER BATCH IN.

OOH, THIS IS WONDERFULLY CRISPY.

OKAY, FIVE MINUTES A SIDE, AND THEN I THINK WE'RE READY TO ASSEMBLE.

OKAY, SO WE'RE READY TO ASSEMBLE.

FIRST, A LITTLE SPOONFUL OF SAUCE JUST TO MOISTEN THE BOTTOM SO THAT THE POLENTA DOESN'T STICK.

WE DID OIL THIS SQUARE CASSEROLE DISH ANYWAY, BUT JUST A LITTLE SAUCE ON THE BOTTOM, THEN ABOUT HALF OF THE SLICES.

NOW, HALF OF THE REMAINING TOMATO SAUCE.

OKAY, HALF OF OUR PARMESAN.

HALF THE MOZZARELLA.

THE REST OF THE POLENTA.

I'M DOING PRETTY WELL.

OF COURSE, I'LL GET TO THE END AND REALIZE I FORGOT SOMETHING COMPLETELY.

THE REST OF THE SAUCE.

I'M GETTING TO THE FINISH LINE.

LET'S FACE IT.

YOU CAN'T GO WRONG WITH MELTED CHEESE.

375 DEGREE OVEN FOR ABOUT 15 TO 20 MINUTES OR UNTIL IT JUST MELTS.

WOW.

DOESN'T THAT LOOK AMAZING?

I CAN'T WAIT TO TRY IT.

THESE THREE MEAT-INSPIRED MEALS CAN BE MADE IN MINUTES, AND THEY'RE SO BUDGET FRIENDLY, YOU MUST GIVE THEM A TRY.

I'M SARA MOULTON.

THANKS FOR JOINING ME.

I'LL SEE YOU SOON FOR MORE WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: