Beefy Polenta Casserole

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

  • Prep Time 30 min
  • Total Time 5 hr 45 min
  • Servings 0

Ingredients

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.

Expert Tips

The secret to smooth polenta is to combine the cornmeal with a cold liquid before cooking.

Put the cornmeal mixture together in the morning, and it will be ready to finish in the oven along with the rest of the dish when you get home from work.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
50 mg
50 %;
Sodium
1010 mg
1010 %;
Total Carbohydrate
35 g
35 %
(Dietary Fiber
4 g
4 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
98%;
Vitamin C
16%;
Calcium
36%;
Iron
18%;
Exchanges:
2 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.