Italian Beef and Polenta Casserole

  • LeahBeah Posted: 10/02/11
    Worthy of a Special Occasion

    This is pretty good. I made it first with the flavored polenta and the sauce described. It was pretty good. Last night I made it again with regular polenta, made sure it got crisp, added garlic to the meat, and sauteed the zucchini with a bit of butter and garlic because I didn't have time to let it bake. It was much better this time. I also used my family's favorite sauce rather than the on described. The family ate it all gone...I should've left more out rather than freezing it!

  • perky1 Posted: 03/05/13
    Worthy of a Special Occasion

    I wasn't able to find the garlic basil polenta, so I substituted quinoa polenta. My pkg. of ground beef was about a pound and a quarter. I changed the recipe a bit more by cooking the ground beef with chopped onion, and added garlic to the zucchini. I also used a different pasta sauce and whole milk shredded mozzarella and provolone blend, because that's what I had on hand. It was quite tasty, and I will be making it again.

  • VictoriaMoira Posted: 07/04/13
    Worthy of a Special Occasion

    The first time I made this, I followed the recipe closely and it was pretty good, but a little dry. The second time I added garlic an chopped onions to the meat while scrambling the meat and chopped eggplant to the zucchini. Delish! Kept well in the refrigerator for leftovers too!

advertisement

More From Oxmoor House