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Ingredients
- 450 g lean ground beef
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- 796 mL can diced tomatoes, drained
- 1/4 cup tomato paste
- 2 tsp brown sugar
- 1 tsp hot-red-pepper flakes
- 1/4 tsp salt
- FOR POLENTA:
- 2 cups milk
- 1 cup beef broth, preferably low-sodium
- 1 cup fine cornmeal
- 2 cups grated cheddar
- Position oven rack in upper third of oven. Preheat broiler. Lightly spray an 8×8 inch square baking dish.
- Heat a large non-stick frying pan over medium-high. Add beef. Using a fork to break up meat, cook until no pink remains, about 2 min. Add onion, garlic and seasoning. Cook until onion is soft, about 3 min. Stir in tomatoes, tomato paste, sugar, pepper flakes and salt. Cook, stirring occasionally, 5 min.
- Boil milk and broth in a medium saucepan. Slowly whisk in cornmeal until thickened but still loose, about 1 min. Pour half of polenta into prepared dish and spread to cover bottom. Top with half of meat mixture. Sprinkle with half of cheese. Repeat with remaining polenta, meat and cheese.
- Broil until cheese is melted, about 5 min. Let stand 5 min before serving.
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Wine Pairings:
Reach past the cabernet sauvignon to its
muscular cousin, cabernet franc. Deep and
chewy plum and cherry - with a tickle of clove
for added allure - are the flavours to intensify
savoury tomato-rich Mediterranean dishes
like Easy Polenta Lasagna.
Inniskillin Cabernet Franc, Ontario, $14.
- 475 calories
- 31 g protein
- 32 g carbohydrates
- 25 g fat
- 3 g fibre
- 637 mg sodium
User comments (6)
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I made this on the weekend for my celiac husband. It was delicious and very quick to make. The only change I would make next time would be to add a little bit of salt to the polenta.
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I made this for the family. Super easy and teo thumbs up from everyone. The only criticism was my son thought it was too spicy and my husband it could use more. Next time I will have some extra chili pepper flakes at the table.
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I just made this tonight supper and I will definitely make it again! Very easy and super delicious. I am gluten free and my boyfriend gets dragged along when I cook. He loved it too! Thanks for a great keeper recipe! NOTE: This recipe says it serves 6 but those must be some small, not hungry people. I didn't have a square dish so I used an 8" cake pan and it was the perfect size. Realistically I would say this recipe would feed 3 hungry adults.
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I made this and put it in individual serving dishes. I froze them and reheated in oven (I defrosted a bit in microwave) for about 30 min at 350F. They tasted the same as fresh. My gluten free daughter loved it as did the rest of us. I've made this receipe several times now!!! Quick and easy!!!
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I've made this several times. I divide among individual serving dishes (lasagna dishes) and freeze them. I defrost slightly in microwave then bake approx. 30 min at 350F. Tastes as good as fresh!!!
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This recipe is great. However, there's way too much sauce to go in my 8" pan. I wind up freezing half, and making the polenta and cheese later for a quicker dinner the second time. Even with half the sauce, I fill my pan up to the brim!
