Easy polenta lasagna

17

PREP TIME

20 min

TOTAL TIME

40 min

Serves

6

Easy polenta lasagna

Roberto Caruso

Ingredients

  • 450 g lean ground beef
  • 1 medium onion , finely diced
  • 2 garlic cloves , minced
  • 2 tsp Italian seasoning
  • 796-mL can diced tomatoes , drained
  • 1/4 cup tomato paste
  • 2 tsp brown sugar
  • 1 tsp hot-red-chili-flakes
  • 1/4 tsp salt

FOR POLENTA:

  • 2 cups milk
  • 1 cup beef broth , preferably low-sodium
  • 1 cup fine cornmeal
  • 2 cups grated cheddar

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 475,
  • Protein
  • 31 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 637 mg.
Wine Pairings

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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