Beefy Polenta Casserole

* Exported from MasterCook *

Beefy Polenta Casserole

Recipe By : Betty Crocker Meat and Potatoes (#109)
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Edith - Like Edith - Try
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c cornmeal
1/2 c water -- cold
1 1/2 c water -- boiling
1/4 tsp salt
1/2 c cheddar cheese, lowfat -- shredded
1/2 lb extra lean ground beef
10 oz spinach
14 oz spaghetti sauce
1/2 tsp marjoram
1/2 c cheddar cheese, lowfat -- shredded
2 whole tomatoes -- chopped

Grease square baking dish, 8x8x2 inches. Mix cornmeal and cold water in 1
1/2-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. Cool 5 minutes. Spread
on bottom and 1 inch up sides of pan. Cover and refrigerate at least 4
hours until completely firm.
Heat oven to 350F. Bake cornmeal mixture uncovered in pan 15 minutes.
Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring
frequently, until brown; drain. Stir in spinach, spaghetti sauce and
marjoram.
Spoon beef mixture intol 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. Sprinkle with chopped roma tomatoes, if desired.


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NOTES : original recipe had parmesan and mozzerella. I changed to cheddar.