Beefy Polenta Casserole

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



Total Time






cup cornmeal
cup cold water
1 1/2
cups boiling water
teaspoon salt
cup grated Parmesan cheese
pound lean ground beef
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
jar (14 ounces) tomato pasta sauce (any variety)
1 1/2
teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The secret to smooth polenta is to combine the cornmeal with a cold liquid before cooking.
Time Saver
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:

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