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    You are in: Home / Recipes / Beef and Polenta Bake Recipe
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    Beef and Polenta Bake

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    • on October 19, 2008

      I made this recipe with a few alterations. I left out the carrots, celery & mushrooms as I didn't have them, and the red wine as DH doesn't like that flavor cooked, as well as the mozzarella cheese. I made the polenta with beef stock instead of water and greatly reduced the parmesan cheese considering that I about trippled the amount of polenta I cooked. I also used fresh basil instead of italian herb seasoning. Instead of just tomato paste and canned diced tomatoes I added some tomato sauce too and a can of diced green chilis for spice. I also put the polenta on the bottom and the sauce on top for baking. That being said it really was a delicious change to plain old spaghetti!

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    Nutritional Facts for Beef and Polenta Bake

    Serving Size: 1 (420 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 249.4
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 3.9 g
    Cholesterol 45.1 mg
    Sodium 524.2 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 3.9 g
    Sugars 6.0 g
    Protein 17.6 g

    The following items or measurements are not included:

    Italian herb seasoning


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