Beefy Polenta Casserole

 

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)

• 1 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.
• 2 Heat oven to 350ºF. 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.
• 3 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.