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
- Servings 4
- Ingredients 10
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
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Step1Grease 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.
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Step2Heat 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.
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Step3Spoon 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;Tips from the Betty Crocker Kitchens
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