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Beefy Polenta Casserole
Beefy Polenta Casserole
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Prep Time:
30 minutes
Total Time:
5 hours 45 minutes
Exciting new dish! Ground beef, spinach, tomato sauce, and cheese baked with flavorful polenta crust.
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)
Instructions:
  • Prepare the pie plate by greasing it. In a 1-quart saucepan, combine cornmeal and cold water. Add boiling water and salt, then cook over medium-high heat, stirring constantly until thickened and boiling. Reduce the heat, cover, and simmer for 10 minutes, stirring occasionally. Remove from heat, then stir in Parmesan cheese until smooth. Spread the mixture on the bottom and sides of the pie plate. Cover and refrigerate for at least 4 hours until set.
  • 1. Preheat the oven to 350°F. Place a layer of aluminum foil over the cornmeal in a pie plate and bake for 30 minutes. 2. In a 10-inch skillet, cook the beef over medium heat for about 5 minutes until browned, stirring regularly. Drain any excess fat. 3. Add spinach, pasta sauce, and marjoram to the skillet and mix well.
  • Carefully fill the polenta shell with the savory beef mixture. Bake covered for 25-30 minutes until warm. Top with gooey mozzarella cheese and bake uncovered for an additional 5 minutes until bubbly. Allow it to rest for 10 minutes before slicing and serving.

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