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Italian Beef and Polenta Casserole
Italian Beef and Polenta Casserole
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Prep Time:
25 minutes
Total Time:
45 minutes
Impressive Italian beef and polenta casserole, perfect for a Thanksgiving feast.
Ingredients:
  • 2 medium zucchini
  • 1 roll (18 oz) refrigerated basil and garlic polenta
  • Olive oil cooking spray
  • 1 lb ground beef sirloin
  • 1 jar (24 oz) fire-roasted tomato-garlic pasta sauce
  • 1/4 teaspoon pepper
  • 1 cup shredded reduced-fat Italian cheese blend (4 oz)
Instructions:
  • Preheat your oven to 375°F and generously spray a 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Prepare the zucchini by slicing it in half lengthwise, then diagonally crosswise into 1/4-inch slices. Set aside. Slice the polenta into 8 pieces and evenly coat each slice with cooking spray on both sides.
  • Preheat a 12-inch nonstick skillet over medium-high heat. Add the polenta slices and cook for 6 minutes, flipping once, until they are lightly browned. Transfer the polenta slices to a baking dish.
  • In the same skillet, sauté the beef over medium-high heat for 5 to 7 minutes, stirring occasionally until fully cooked. Drain excess fat, if needed, and set the beef aside. In the same skillet, sauté the zucchini for 3 to 4 minutes until tender. Return beef to the skillet, add pasta sauce and pepper, and heat through for 1 to 2 minutes. Serve the beef mixture over polenta and sprinkle with cheese.
  • Bake without a cover for 18-20 minutes until the cheese is golden and bubbly.

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