Italian Beef and Polenta Casserole
Tags: Beef Dinner Italian
Yield: 4
- 2 medium zucchini
- 1 17-oz. tube of basil-and-garlic-flavored polenta
- Olive oil cooking spray
- 1 lb ground sirloin
- 1 24 oz. jar fire-roasted tomato-garlic pasta sauce
- 1 cup shredded Italian blend cheese
- Preheat oven to 375.
- Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add polenta slices; cook 3 minutes on each side or until lightly browned. Arrange polenta slices in an 11x7-inch baking dish coated with cooking spray.
- Reheat pan over medium-high heat. Add beef to pan. Cook 4 to 5 minutes, stirring to crumble; remove from pan, and drain, if necessary. Add zucchini to pan; saute 3 to 4 minutes or until tender. Add beef and pasta sauce; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixutre over polenta; sprinkle with cheese.
- Bake at 375 for 18 to 20 minutes or until bubble and cheese melts.
