lean ground beef
medium onion, finely diced
garlic cloves, minced
diced tomatoes, drained
- Position oven rack in upper third of oven. Preheat broiler. Lightly spray an 8×8 inch square baking dish.
- Heat a large non-stick frying pan over medium-high. Add beef. Using a fork to break up meat, cook until no pink remains, about 2 min. Add onion, garlic and seasoning. Cook until onion is soft, about 3 min. Stir in tomatoes, tomato paste, sugar, pepper flakes and salt. Cook, stirring occasionally, 5 min.
- Boil milk and broth in a medium saucepan. Slowly whisk in cornmeal until thickened but still loose, about 1 min. Pour half of polenta into prepared dish and spread to cover bottom. Top with half of meat mixture. Sprinkle with half of cheese. Repeat with remaining polenta, meat and cheese.
- Broil until cheese is melted, about 5 min. Let stand 5 min before serving.
Protein 31 g
Carbohydrates 32 g
Fat 25 g
Fibre 3 g
Sodium 637 mg
Reach past the cabernet sauvignon to its muscular cousin, cabernet franc. Deep and chewy plum and cherry - with a tickle of clove for added allure - are the flavours to intensify savoury tomato-rich Mediterranean dishes like Easy Polenta Lasagna. Inniskillin Cabernet Franc, Ontario, $14.
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