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Beefy Polenta Casserole

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By Betty Crocker Kitchens
Updated Aug 11, 2004
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Try something new! This hearty bake of ground beef, spinach, tomato pasta sauce and cheese has a wonderfully flavored polenta crust.

Beefy Polenta Casserole

  • Prep Time 30 min
  • Total 5 hr 45 min
  • Ingredients 10
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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

  • Step 
    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.
  • Step 
    2
    Heat oven to 350°F. 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.
  • Step 
    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.

Nutrition

385 Calories
18 g Total Fat
24 g Protein
35 g Total Carbohydrate

Nutrition Facts

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

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