Recipe By : Betty Crocker Meat and Potatoes (#109)
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Corn meal
1/2 c Water -- cold
1 1/2 c Water -- boiling
1/4 ts Salt
1/2 c Cheddar cheese -- shredded
1/2 lb Extra lean ground beef
10 oz Spinach
14 oz Spaghetti sauce
1/2 ts Marjoram
1/2 c Cheddar cheese -- shredded
2 Tomatoes -- chopped
Grease square baking dish, 8x8x2". Mix corn meal and cold water in
1-1/2 qt 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.
Cool 5 minutes. Spread on bottom and 1" up sides of pan. Cover and
refrigerate at least 4 hours until completely firm.
Heat oven to 350 F. Bake cornmeal mixture uncovered in pan
15 minutes. Cook beef in 10-inch skillet over medium heat about
5 minutes, stirring frequently, until brown; drain. Stir in spinach,
spaghetti sauce and marjoram.
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. Sprinkle with chopped roma tomatoes, if
desired.
Notes: Original recipe had parmesan and mozzarella. I changed to
cheddar.
