Recipe - Beefy Polenta Casserole

One half cup Cornmeal
One half cup Water cold
1 One half cup Water boiling
One fourth teaspoon Salt
One half cup Cheddar cheese, lowfat
Shredded
One half pound Extra lean ground beef
10 ounce Spinach
14 ounce Spaghetti sauce
One half teaspoon Marjoram
One half cup Cheddar cheese, lowfat
Shredded
2 Whole tomatoes chopped

From: Edith Russo edith@accessone.com

Date: Tue, 21 May 1996 20:19:13 0700

Grease square baking dish, 8x8x2 inches. Mix cornmeal and cold water in 1
1/2quart saucepan. Stir in boiling water and salt. Cook over mediumhigh
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 10inch 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.

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

Recipe By : Betty Crocker Meat and Potatoes (#109)

Posted to Master Cook Recipes List, Digest #93