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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Beef	4	Servings

INGREDIENTS

1/2	c	Cornmeal
1/2	c	Water — cold
1 1/2	c	Water — boiling
1/4	ts	Salt
1/2	c	Cheddar cheese, lowfat —
		Shredded
1/2	lb	Extra lean ground beef
10	oz	Spinach
14	oz	Spaghetti sauce
1/2	ts	Marjoram
1/2	c	Cheddar cheese, lowfat —
		Shredded
2		Whole tomatoes — chopped

INSTRUCTIONS

From: Edith Russo <edith@accessone.com>
Date: Tue, 21 May 1996 20:19:13 -0700
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.
NOTES : original recipe had parmesan and mozzerella.  I changed to cheddar.
Recipe By     : Betty Crocker Meat and Potatoes (#109)
Posted to Master Cook Recipes List, Digest #93

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