Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

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

David Bonom
Recipe by Cooking Light October 2011

Gallery

John Autry

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.

Nutrition Facts

487 calories; fat 15.5g; saturated fat 7.2g; mono fat 5.3g; poly fat 0.6g; protein 29.3g; carbohydrates 80.9g; fiber 5g; cholesterol 73mg; iron 3.2mg; sodium 695mg; calcium 266mg.
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