*  Exported from  MasterCook  *
 
                          Beefy Polenta Casserole
 
 Recipe By     : Betty Crocker Meat and Potatoes (#109)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Casseroles
                 Edith - Like                     Edith - Try
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  c             cornmeal
      1/2  c             water -- cold
    1 1/2  c             water -- boiling
      1/4  tsp           salt
      1/2  c             cheddar cheese, lowfat -- shredded
      1/2  lb            extra lean ground beef
   10      oz            spinach
   14      oz            spaghetti sauce
      1/2  tsp           marjoram
      1/2  c             cheddar cheese, lowfat -- shredded
    2      whole         tomatoes -- chopped
 
 Grease square baking dish, 8x8x2 inches.  Mix cornmeal and cold water in 1 
 1/2-quart 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 inch up sides of pan.  Cover and refrigerate at least 4 
 hours until completely firm.
 Heat oven to 350F.  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 intol 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.
 
 
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 NOTES : original recipe had parmesan and mozzerella.  I changed to cheddar.