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Add a photoServings: 4
Ingredients
- 1/2 c. cornmeal
- 1/2 c. water cool
- 1 1/2 c. water boiling
- 1/4 tsp salt
- 1/2 c. cheddar cheese, lowfat shredded
- 1/2 lb extra-lean grnd beef
- 10 ounce spinach
- 14 ounce spaghetti sauce
- 1/2 tsp marjoram
- 1/2 c. cheddar cheese, lowfat shredded
- 2 whl tomatoes minced
Directions
- Grease square baking dish, 8x8x2 inches. Mix cornmeal and cool water in 1 1/2-qt saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, till mix thickens and boils; reduce heat. Cover and simmer 10 min, stirring occasionally; remove from heat. Stir in parmesan cheese till smooth. Cold 5 min. Spread on bottom and 1 inch up sides of pan. Cover and chill at least 4 hrs till completely hard.
- Heat oven to 350F. Bake cornmeal mix uncovered in pan 15 min. Cook beef in 10-inch skillet over medium heat about 5 min, stirring frequently, till brown; drain. Stir in spinach, spaghetti sauce and marjoram.
- Spoon beef mix into polenta shell. Cover and bake 25 to 30 min or possibly till heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 min or possibly till cheese is melted. Let stand 10 min before cutting. Sprinkle with minced roma tomatoes, if you like.
- NOTES : original recipe had parmesan and mozzarella. I changed to cheddar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 126 | 40% |
| Total Fat 14.3g | 18% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 807mg | 34% |
| Potassium 822mg | 23% |
| Total Carbs 34.34g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 11.26g | 8% |
| Protein 13.49g | 22% |
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