Italian-Style Beef with Polenta

Photo: John Autry

This hearty meat sauce with cheesy polenta is a nice change from spaghetti.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 487
  • Fat: 15.5g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.3g
  • Carbohydrate: 80.9g
  • Fiber: 5g
  • Cholesterol: 73mg
  • Iron: 3.2mg
  • Sodium: 695mg
  • Calcium: 266mg

Ingredients

  • 1 cup dry coarse-ground polenta
  • 1 teaspoon dried oregano
  • Dash of kosher salt
  • 2 cups water
  • 1 cup 2% reduced-fat milk
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • Cooking spray
  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 1 teaspoon crushed red pepper
  • 1/8 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 2 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 cup torn fresh basil

Preparation

  1. 1. Place first 3 ingredients in a large saucepan. Gradually add 2 cups water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Stir in 1/3 cup cheese.
  2. 2. Heat a nonstick skillet over medium-high heat; coat with cooking spray. Add beef; sauté 5 minutes. Stir to crumble. Remove beef; drain. Wipe pan; coat with cooking spray. Add onion, pepper, 1/8 teaspoon salt, and garlic; sauté for 4 minutes, stirring frequently. Add beef and sauce; simmer 8 minutes.
  3. 3. Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.
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