BEEFY POLENTA CASSEROLE

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Beefy Polenta Casserole image

Try something new! This hearty bake of ground beef, spinach, tomato pasta sauce and cheese has a wonderfully flavored polenta crust.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h45m

Number Of Ingredients 10

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 pound lean ground beef
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 jar (14 ounces) tomato pasta sauce (any variety)
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

  • Grease pie plate, 9x1 1/4 inches. Mix cornmeal and cold water in 1-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in Parmesan cheese until smooth. Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.
  • Heat oven to 350°F. Cover cornmeal mixture in pie plate with aluminum foil; bake 30 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, pasta sauce and marjoram.
  • Spoon beef mixture into polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg

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