Friday, April 20, 2012

Polenta Casserole

DELICIOUS- one word to describe this meal.  I found versions of this recipe from Two Peas and Their Pod and Bev Cooks over a month ago and have been waiting to use it.  Unfortunately, I never discovered all the ingredients in my pantry and fridge at the same

When I made the Asian Barley Soup, I browned two pounds of ground for the soup and another for Polenta Casserole.  I browned the garlic and onions separately due to using the beef for two recipes, but I think the beef would have tasted better if it was all cooked together.  Although, this recipe was pretty tasty all on its own and very, very easy.

Polenta Casserole


 1 tube polenta, cut into strips    
 1 pound ground beef
 1 tsp olive oil  
 1 bottle pasta sauce    
 1 Tbsp ground oregano    
 1 Tbsp ground basil    
 1/2 Tbsp crushed red pepper flakes    
 1 tsp table salt    
 1 tsp black pepper    
 6 oz shredded part-skim mozzarella cheese    

Preheat oven to 400 degrees.

In pan, coat with olive oil over medium-high heat.  Brown beef with onions and garlic.  Drain grease; add pasta sauce, red pepper flakes, oregano, basil, salt, and pepper.  Stir and mix.

Spray large casserole pan with cooking spray.  Place polenta strips on bottom of casserole, layering if needed.  Add meat and pasta sauce mix, spreading evenly over polenta.  Do the same with the cheese.  Sprinkle with oregano.

Cook for 30-35 minutes.  Serves 6, 10 points a serving.

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