Prep 10 mins
Cook 25 mins
This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy.
- Preheat oven to 375 degrees.
- Brown and crumble ground beef. Stir in beans and salsa.
- Transfer to a lightly greased 8 inch square baking pan.
- Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
- Sprinkle with cheddar cheese.
- Bake 25 minutes, until bubbly and lightly browned.
This was an excellent dish. I used cheap, basic salsa, but next time I will splurge and use something more interesting and exotic. I couldn't find a roll of polenta at our store (crazy, I know, but we're pretty rural) and so I made Microwave Polenta, Microwave Polenta, and spread it over the top. It turned out fine and I will probably do that again (it is less expensive than a roll of polenta would have been, anyway).
Deeeeelicous!!!!! I made the following changes. First, I used ground chicken. Next I used a 14.5 oz can of crushed tomatoes with jalepeno and small can of tomato paste,, plus cumin as a seasoning, combined and cooked, for the salsa. After mixing the chicken with the beans and sauce I placed the mixture in the pan and topped with chopped onions and peppers. I then topped with polenta and cheese. My husband loved it. We are happy that we have leftovers.
Wow! This is excellent--delicious and adaptable, which are two important qualities in my book! I used vegetarian ground beef and 24 ounces of salsa, and added hot sauce and cumin to the bean mixture. Delicious. My only caveat is to watch the sodium of the salsa you use. Mine was a delicious (but salty) corn and bean salsa, and it really made the dish too salty. But, other than that, the dish was perfect. I highly recommend you try it today!