Beefy Polenta Casserole

Name: Beefy Polenta Casserole
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters cornmeal; 283 grams package frozen chopped spinach, thawed and squeezed to drain; 227 grams lean ground beef; 2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves; 118 milliliters grated Parmesan cheese; 397 grams jar tomato pasta sauce (any variety); 0 teaspoons salt; 57 grams 1/2 cup shredded mozzarella cheese; 355 milliliters boiling water

You can never have too many main course recipes, so give Beefy Polenta Casserole a try. This recipe makes 1 servings with 1160 calories, 102g of protein, and 44g of fat each. This recipe covers 80% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes. A mixture of cornmeal, spinach, marjoram leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Parmesan

Cornmeal

Water

Salt

Equipment you will use

Sauce Pan

Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.

Ingredients you will need

Spread

Heat oven to 350ºF. 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.

Ingredients you will need

Pasta Sauce