Recipe: Beef and Polenta Casserole
|August 29, 2013||Posted by The Fit Scoop under Recipes|
Polenta is one of those foods that I didn’t actually try until a few years ago, and I realized immediately that I was seriously missing out – it’s delicious! You can make it from scratch in a saucepan or use the precooked tubes found in the refrigerated-produce section or in the pasta section of the grocery store. The precooked tubes are nice because they save you time and are firm so you can slice and dice them into any shape of your choosing. Today’s recipe is a casserole dish that is as easy as it is delicious. It makes enough for six servings and reheats well in the microwave so you can make dinner for two nights with one dish!
1 24 ounce tube of basil and garlic flavored polenta
1 lb lean ground beef (96% lean)
Olive oil flavored cooking spray
1 24 ounce jar of fire-roasted tomato-garlic pasta sauce
1/4 teaspoon black pepper
2 cups shredded reduced-fat Italian blend cheese
1. Preheat oven to 375 degrees.
2. Cut zucchini in half lengthwise. Then cut the stalks diagonally crosswise into 1/4-inch slices. Cut polenta into 10 rounds and coat both sides with cooking spray.
3. Add polenta slices to large non-stick skillet over medium-high heat. Cook 3-4 minutes each side until lightly browned. Arrange slices in a 9 x 13 casserole dish coated with cooking spray.
4. Add beef to pan and cook for 4-5 minutes over medium-high heat, stirring to break meat unto crumbles. Remove meat from pan and set aside. Add zucchini to pan and saute 4-5 minutes or until tender. Add beef, pasta sauce, and pepper to skillet. Cook 1-2 minutes, stirring well. Remove from stove and spoon beef and sauce mixture over polenta. Sprinkle cheese over the top.
5. Bake at 375 for 18 to 20 minutes.
Serves 6. Nutrition per Serving: 335 calories, 26 grams of carbs, 10 grams of fat, 32 grams of protein.
Prepare a salad while the casserole cooks, and you have a healthy, delicious, and filling dinner 🙂