BEEF AND POLENTA BAKE
This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
- In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
- Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg
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