BEEF AND POLENTA BAKE

Beef and Polenta Bake image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 12

2 cups milk
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 teaspoon salt
1 cup instant polenta
1 1/2 cups finely shredded Parmesan cheese (6 oz)
1/2 teaspoon freshly ground pepper
1 lb ground beef round
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1 bag (6 oz) fresh baby spinach leaves
1 jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired

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