Ingredients: |
Ingredients: 1 lb. Frieda's Garlic and Basil precooked Polenta
1 lb. 97% lean ground beef (can substitute ground turkey)
1 c. chopped yellow onion
1/2 c. chopped green bell pepper
2 garlic cloves, minced
1 14.5 oz. can Hunts Fire Roasted Diced tomatoes
1 8 oz. can tomato sauce
1 7 oz. can mushrooms, pieces and stems
1 tsp dried basil
1 tsp. oregano
1 tsp. Italian seasoning
2 c. shredded mozzarella cheese (8 oz)
1/3 c. grated parmesan cheese
hot sauce, if desired, to taste
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Directions: |
Directions:Slice Frieda's Polanta in half and then each half into 9 equal slices (approximately 1/4" each). In 8" square pan, layer 1/2 (9 slices) on bottom of pan and then press/crumple to cover bottom of pan evenly. Put in refrigerator to firm up for 1-1/2 to 2 hours. Reserve the balance of 9 slices for later.
While Polanta is firming in the refrigerator, prepare the filling. In a large 12 inch skillet cook beef, onion, green pepper and garlic until meat is no longer pink; drain liquid left in pan. Add diced tomatoes, tomato sauce, mushrooms (drained), herbs and hot pepper sauce if using; bring mixture to a boil. Reduce heat; simmer uncovered 20 to 30 minutes or until thickened. Mixture should be about 4 cups.
Remove Polanta from refrigerator. Take 1/2 the beef mixture (2 cups) and spread evenly over the Polanta. Spread half the mozzarella and half the Parmesan over the meat mixture. Top with reserved Polanta slices. Cover the polanta with the remaining beef mixture. Cover pan and bake at 350 degrees for 40 minutes. Remove from oven and spread the remaining cheeses over the top. Return to oven for 5 minutes or until melted.
Remove and let stand 10 minutes before serving. |
This recipe for Easy Polenta & Beef Casserole is from